Usage
Enzyme mixes are used as % 0,01 – % 0,334 depending on using ratios.
Product Features
Bread improvers (enzyme mixes) are specifically developed for various bread types.On bread; gives a better volume, homogeneous structure, crust and crispiness Ensures an easy dough process, increases dough stability, gluten elasticity and gas-holding capacity Enables the baker to treat dry dough by hand or machine easily.
Bread Improvers Types
| Basis Weight / Bec | Package | Units Per Package | Shelf Life |
| 5 gr. | Fail | 100 | 1 Year |
| 10 gr. | Fail | 50 | 1 Year |
| 20 gr. | Fail | 50 | 1 Year |
| 50 gr. | Fail | 50 | 1 Year |
| 100 gr. | Fail | 50 | 1 Year |
| 500 gr. | Fail | 20 | 1 Year |
| 16 kg box 32 x (100 x 5 g foil ) BLUE BEAD recommended 1 package (5 gr) for 50 kg flour |
| 9 kg box 18 x ( 50 x 10 g foil ) BLUE BEAD recommended 1 package (10 gr) for 50 kg flour |
| 18 kg box 18 x ( 50 x 20 g foil ) BLUE BEAD recommended 1 package (20 gr) for 50 kg flour |
| 2,5 kg box (50 x 50 g foil ) PELIKANO recommended 1 package (50 gr) for 50 kg flour |
| 5 kg box (50 x 100 g foil ) PELİKANO recommended 1 package (100 gr) for 50 kg flour |
| 10 kg box (20 x 500 g foil) PELİKANO recommended 1 package (500 gr) for 150 kg flour |
