Velcozyme Baguette

Identification & Functionality

Chemical Family

Enzymes

Ingredient Name

Enzyme

Food Ingredients Functions

Dough Conditioner,

Enzyme

Ingredients

Enzyme

Technologies

Food Ingredients

Product Families

Food Ingredients — Functional Additives

Dough Conditioners & Flour Additives,

Enzymes & Starter Cultures

Features & Benefits

Food Ingredients Features

Color Stability,

Dough Improver,

High Gluten,

Improved Stability,

Improved Texture,

Superior Performance

Advantages

• Improves the stability of the dough.
• Increases the volume of the product.
• Improves gluten quality by giving greater stability & strength to the dough.
• It gives a uniform color and better appearance of the crust.

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Bakery

Food & Nutrition Applications

Bread

Recommended Dosage

0.5% on wheat flour.

Packaging & Availability

Packaging Type

Bags

Packaging

20 kg in multiwall paper bag within polyethylene liner.