Enzymatic improvers
Enzymatic bread improvers for medium and strong flour correction, with high falling number (>400 seconds). They also contain L-cysteine. Help to relax the dough, ensuring a finished product with optimal specific volume and uniform appearance. Improve the characteristics of the finished products (specific volume, core porosity, crust color).
Benefits of use:
- Shorten the manufacturing process of bakery products;
- Improve dough workability;
- Improve dough tolerance;
- High performance;
- No waste: less time and energy.
| Product name | Dosage | Packaging | Weak flour | Medium flour | Strong flour |
|---|---|---|---|---|---|
| Primo | 0.2-0.3% | 10 kg | #fce4d6 | #c65911 | |
| Enzo | 0.2-0.3% | 10 kg | #fce4d6 | #c65911 | |
| Eka Pan | 0.2-0.3% | 10 kg | #fce4d6 | #f4b084 | |
| Eka Spring | 0.2-0.3% | 10 kg | #fce4d6 | #f4b084 | |
| Eka Cysaktif | 0.2-0.3% | 10 kg | #c65911 | ||
| Expert | 0.2-0.3% | 10 kg | #c65911 | ||
| Eka Leu | 0.5% | 10 kg | #fce4d6 | #c65911 |
