|
|
| Name |
Usage
gr/100 kg flour |
Explanation |
| elit f-5 |
3-20 |
5.000 skb fungal alpha amylase enzyme |
| elit f-10 |
1-10 |
10.000 skb fungal alpha amylase enzyme |
| millen F-30 |
0,6-6 |
30.000 skb fungal alpha amylase enzyme |
| elit F-50 |
0,4-3 |
50.000 skb fungal alpha amylase enzyme |
| millen F-60 |
0,2-2 |
60.000 skb fungal alpha amylase enzyme |
| millen H-2005 |
1-6 |
Hemicellulase enzyme that provides high rate elasticity to dough. |
| millen BF-2 |
1-6 |
Bacterial hemicellulase enzyme |
| millen HP |
2-10 |
Xylanase Pentosanese enzyme effective for dough stability and oven spring |
| millen G-OXI |
0,5-10 |
Glucoseoxidase enzyme |
| millen LP |
0,4-2 |
Lipase enzyme |
| millen P |
2-40 |
Protease enzyme |
|
|
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