Enzyme Mixes
Usage
Enzyme mixes are used at 0.01% – 0.334% depending on their usage rates.
Product Features
Enzyme mixtures specifically developed for the production of bread and bread varieties provide better volume, homogeneous pore structure, bread texture, crust structure and freshness in bread. They also ensure easy handling of the dough, increased dough stability, increased elasticity of the gluten, increased gas retention capacity, dough dryness and ease of processing by hand or machine.
Our varieties
| Weight Kg. | PACKAGING | Number of Pieces in Box | Shelf life |
|---|---|---|---|
| 5G | Foil | 100 | 2 Years |
| 50 G | Foil | 50 | 1 Year |
| 100G | Foil | 50 | 1 Year |
| 500G | Foil | 20 | 1 Year |
| Weight | Packages per Box | Shelf life |
|---|---|---|
| 16kg | 32 x (100 x 5 g foil) | 1 pack (5g) is recommended for 50kg of flour |
| 2.5 kg | 50 x (50 g foil) | 1 pack (50 g) is recommended for 50 kg of flour. |
| 5kg | 50 x (100 g foil) | 1 pack (100 g) is recommended for 50 kg of flour |
| 10 kg | 20 x (500 g foil) | 1 pack (500 g) is recommended for 150 kg of flour |