Enzymes
| Product Name | Product Benefits | Recommended Dosages | Packaging Type |
|---|---|---|---|
| Bakeplus | ⦁ Optimizes dough development, ⦁ Increases dough processability and process tolerance, ⦁ Increases the fermentation stability, ⦁ Provides extra oven spring, ⦁ Increases final product volume, improves crust color and pore structure. | 1-5 g / 100 kg | 25 kg cartoon box |
| Bakeplus EX |
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| Bakeplus Base |
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| Bakeplus 500 |
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| Bakeplus 600 |
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| Bakeplus 700 | ⦁ Accelerates dough maturity in strenght flours and provides extra extensibility, ⦁ Increases dough procesability and supports the process tolerance, ⦁ Increases the fermentation stability, ⦁ Increases final product volume, improves crust color and pore structure. | 3-5 g / 100 kg | |
| Bakeplus 800 | ⦁ Optimizes dough development in different quality flours, ⦁ Increases dough procesability and supports the process tolerance, ⦁ Increases the fermentation stability, ⦁ Increases final product volume, improves crust color and pore structure. |
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| Bakeplus 900 | ⦁ Supports dough stability and strength of gluten bonds in weak flours, ⦁ Increases dough procesability and supports the process tolerance, ⦁ Increases the fermentation stability, ⦁ Increases final product volume, improves crust color and pore structure. |
*Formula contents are revised according to customer needs.
*Please contact with us so that we can offer you customized solutions.
Pure Enzymes With Adjusted Activity
| Product Name | Enzyme Type | Product Benefits | Recommended Dosages | Activity | Packaging Type |
|---|---|---|---|---|---|
| Bakeplus FA 40 | Amylase | ⦁ Supports the yeast activity, ⦁ Optimizes the fermentation process, ⦁ Improves bread color, delays staling, ⦁ Increases oven spring. | 5-15 g / 100 kg | Activity : Product name code * 1000 FAU | 15-25 kg cartoon box |
| Bakeplus FA 60 | 4-10 g / 100 kg |
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| Bakeplus FA 100 | 3-8 g / 100 kg |
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| Bakeplus FA 160 | 2-5 g / 100 kg |
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| Bakeplus FA 200 | 1,5-4 g / 100 kg |
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| Bakeplus FX | Hemicellulase | ⦁ Accelerates dough maturity during kneading, ⦁ Ensures easy dough procesability and better extensibility, ⦁ Increases the fermentation stability. | 3-5 g / 100 kg | 2500 FXU |
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| Bakeplus BX | 2500 BXU |
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| Bakeplus FBX | 2500 (FXU - BXU) |
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| Bakeplus L 100 | Lipase | ⦁ Provides dough stability and extra oven spring, ⦁ Supports fermentation stability, ⦁ Increases bread volume, ⦁ Regulates the pore structure. | 0,5-1 g / 100 kg | min. 14,4 KLU |
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| Bakeplus L 50 | 1-2 g / 100 kg | min. 7,2 KLU |
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| Bakeplus GO 10 | Glucose Oxidase | ⦁ Supports dough stability, ⦁ Provides a drier dough rheology. ⦁ Increases fermentation stability, ⦁ Increases bread volume. | 0,5-1 g / 100 kg | 10000 GOU |
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| Bakeplus GO 5 | 1-2 g / 100 kg | 5000 GOU |
*Formula contents are revised according to customer needs.
*Please contact with us so that we can offer you customized solutions.