enzyme mix bakery

+90 532 474 07 80 (Tel & WhatsApp & Telegram)

anorikan@anorikan.com

Bread Improver 50 Gr For 100 Kg Flour

June 25, 2021 Bakery Bread Improvers No Comments

Bread Improver 50 g for 100 Kg Flour is a combined bakery ingredient and enzyme that enhances dough and reinforces tolerance. Ingredients: Wheat Flour 25-30 %, Soy Flour 25-30 %, Calcium Carbonate 40-45 %, Ascorbic acid 5-6 %, Enzymes: Lipase 0,5-0,7 %, Fungal Alpha-Amylase 0,9-1,1 %, Hemicellulase 0,3-0,4 % Origin: Turkey Form: Powder Application: Bakery (Bread) Packing: 2 [...]

Bread Improver 100 Gr For 50 Kg Flour

June 25, 2021 Bakery Bread Improvers No Comments

Bread Improver 100 Gr For 50 Kg Flour combines bakery ingredients with enzymes to improve bread volume, homogeneity, crust, and crispiness. Ingredients: Wheat Flour 25-30 %, Soy Flour 25-30 %, Calcium Carbonate 40-45 %, Ascorbic acid 5-6 %, Enzymes: Lipase 0,5-0,7 %, Fungal Alpha-Amylase 0,9-1,1 %, Hemicellulase 0,3-0,4 % Origin: Turkey Form: Powder Application: Bakery [...]

Durable Bread Improver

December 23, 2020 Bakery Bread Improvers No Comments

Durable Bread Improver is developed for the bakery industry, specifically for bread types such as Toast, hamburgers, and Sandwiches. Ingredients: Wheat Flour 25-30 %, Soy Flour 25-30 %, Calcium Carbonate 40-45 %, Ascorbic acid 5-6 %, Enzymes: Lipase 0,5-0,7 %, Fungal Alpha-Amylase 0,9-1,1 %, Hemicellulase 0,3-0,4 % Origin: Turkey Form: Powder Using ratio: Depends on the bread type [...]