It prevents sunn pest damage to a certain extent.
Increases fermentation stability and tolerance.
It increases the gas formation ability and gas holding capacity of the dough.
It increases dough resistance and bread energy.
Provides a better bread volume, soft and small-pored crust · Forms a shiny and thin crust
Balances alpha amylase activity.
By increasing the dough elongation ability, it facilitates its workability.
It delays staling.
Rhizopus oryzae, Aspergillus spp., Trichoderma spp. , is obtained from raw materials produced from strains and at an optimum operating temperature of 45-55 C.
Optimum pH: 4.4-5.5.
Packing : 25 kg cardboard box.
It prevents sunn pest damage to a certain extent.
Increases fermentation stability and tolerance.
It increases the gas formation ability and gas holding capacity of the dough.
It increases dough resistance and bread energy.
Provides a better bread volume, soft and small-pored crust · Forms a shiny and thin crust
Balances alpha amylase activity.
By increasing the dough elongation ability, it facilitates its workability.
It delays staling.
