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Velcozyme Croissant
- Chemical Family
- Enzymes
Velcozyme Croissant improver is for optimizing the organoleptic characteristics of the dough during yeast growth and development fermentation. The product is specially designed for croissant production.
Product families
Applications
Food & Nutrition — Food
- Bakery
Product Families
Food Ingredients — Functional Additives
- Dough Conditioners & Flour Additives
- Enzymes & Starter Cultures
Other characteristics
- Brand
- Velcozyme
- Functions
- Dough Conditioner, Enzyme
- Ingredient Name
- Enzyme
- Markets
- Food & Nutrition
- PACKAGING
20 kg in multiwall paper bag within polyethylene liner.
- Advantages
Improves the stability of the yeast.; Increases the product volume.; Extends the softness and freshness of the product.; Provides a uniform color.
- Ingredient
- Enzyme
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Recommended Dosage
- 3% on wheat flour.
- Food Ingredients Features
- Dough Improver
- Excellent Organoleptic Profile
- Improved Stability
- Long Lasting Freshness
- Uniform Texture
- Food Ingredients Functions
- Dough Conditioner
- Enzyme
- Food and Nutrition Applications
- Bread
