VITALZYME EMX Aspergillus spp., Trichoderma spp. is a mixture of enzymes produced from Rhizopus oryzae strains. It is recommended to be used together with oxidants that give dough resistance. Thus, the gas formed by the dough will be retained.
DOSAGE is 5-10 gr for 50 kg of flour. It should be used taking into account the rheology values.
SHELF LIFE is 1 year from the date of manufacture when stored in a cool and dry environment.
It is produced with ISO 9001:2000 Quality Assurance.
Production Permit was obtained from TR MINISTRY OF AGRICULTURE. The suitability of our company for production is controlled by regular inspections.
Optimum pH: 4.4-5.5
Optimum Temperature Range: 35-60 C
Packing: 25 kg box packages.
Balances alpha amylase activity.
It increases the elongation ability of the dough and facilitates its processing.
It provides a better bread volume, a soft and small pore structure.
It provides shiny and thin crust formation.
It delays staling.
