VITALZYME HL is an enzyme preparation from Trichoderma spp.
It hydrolyzes NDS (Non-Starch Polysaccharides).
DOSAGE is 0.5-3 gr for 50 kg of flour. It should be used taking into account the rheology values.
Increases dough elasticity value in EKSTENSOGRAM or ALVEOGRAM graphics.
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: 30-60 C’dir.
Packing: 25 kg box packages.
It is used in strong flours.
It increases the elongation ability while decreasing the dough resistance.
It shortens the kneading time and facilitates the workability.
Improves the blade opening feature.
It gives extra bread volume.
The pore structure provides a smooth and soft internal structure.
It delays staling.
