Range for bakery and milling – bread improvers, flour correctors and premix manufactures
| Products | Origin | Effect |
|---|---|---|
| OPTIMAL – A | Fungal Alpha-Amylase 100 000 SKB/g |
Large ovenspring resulting in larger volume. Brown crust colour. Impoved crumb structure and texture. Synergistic effect with other enzymes |
| OPTIMAL – X | Xylanase/Hemicellulase 10 000 U/g |
General improvement of dough handling and bread quality |
| OPTIMAL – L | Lipase 80 000 FIP/g | Improvement of dough stability, crumb structure, aroma and shelf-life |
| OPTIMAL – GO | Glucose oxidase | Improvement of dough stability, increased water absorption and gluten matrix strengthening. |
| OPTIMAL – MA | Maltogenic amylase | Anti-staling |
| OPTIMAL – AG | Amyloglucosidase | Increase of glucose formation |
| OPTIMAL – C | Fungal Cellulase 20 000 U/g |
Dough – conditioning. Viscosity reduction. |
| OPTIMAL – 1 | Enzyme complex | Enzyme complex for multi-purpose use. A + X + L + C |
| OPTIMAL – 2 | Enzyme complex | Enzyme complex for multi-purpose use. A + X + L + C + MA |
| OPTIMAL – 3 | Enzyme complex | Total enzyme complex for replacement of Bromate. A + X + L + C + GO |
| OPTIMAL – 4 | Enzyme complex | Total enzyme complex for baking improver. A + X + L + C + GO + Ascorbic acid. |
| OPTIMAL – 5 | Enzyme complex | Enzyme complex for buscuit, cracker, wafer snack producer. |
| OPTIMAL | Enzyme complex | Fully in compliance with your specifications and Your quality standards. |
For detailed information contact: 1784 Sofia, p.o. box 3, Tsarigradsko shousee Blvd, 7-th km,
BIC IZOT, office 405, 406, 411, 717, 717b, 718,
tel.: +359 2 971 80 31, fax: +359 2 971 84 11 or mail to analytica(a)tea.bg or fill our contact form