To catalogue
Velcozyme Arabic bread
- Chemical Family
- Enzymes
Velcozyme Arabic bread is mainly consisting of baking enzymes which is suitable for arabic bread 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 dough structure.; Increases the extensibility.; Improves the tolerance and stability of the yeast.; It gives better color and elasticity.
- Ingredient
- Enzyme
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Recommended Dosage
- 2% on wheat flour.
- Food Ingredients Features
- Color Stability
- Dough Improver
- High Elasticity
- Improved Stability
- Superior Performance
- Food Ingredients Functions
- Dough Conditioner
- Enzyme
- Food and Nutrition Applications
- Bread
