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Velcozyme Baguette
- Chemical Family
- Enzymes
Velcozyme Baguette is mainly consisting of baking enzymes, specially designed for the production of french baguettes.
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 dough.; Increases the volume of the product.; Improves gluten quality by giving greater stability & strength to the dough.; It gives a uniform color and better appearance of the crust.
- Ingredient
- Enzyme
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Recommended Dosage
- 0.5% on wheat flour.
- Food Ingredients Features
- Color Stability
- Dough Improver
- High Gluten
- Improved Stability
- Improved Texture
- Superior Performance
- Food Ingredients Functions
- Dough Conditioner
- Enzyme
- Food and Nutrition Applications
- Bread
