VITALZYME HM is an enzyme preparation from Trichoderma spp.
It hydrolyzes NDS (Non-Starch Polysaccharides).
DOSAGE is 1.5-6 gr for 50 kg flour. It should be used considering 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.
Produced from raw materials produced at the optimum operating temperature of 45-55 C strain of Rhizopus oryzae, Aspergillus spp., Trichoderma spp.
Packing: 25 kg cardboard box.
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.
