Trizyme® WF4000

Identification & Functionality

Food Ingredients Functions

Dough Regulator,

Enzyme

Technologies

Food Ingredients

Product Families

Food Ingredients — Functional Additives

Dough Conditioners & Flour Additives,

Enzymes & Starter Cultures

Features & Benefits

Effects

• It improves the quality of bread made with different grain flours.
• It reduces the kneading time of the dough .
• It provides less water usage.
• It prevents breakage and cracks in the final product.

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Bakery,

Convenience Foods

Food & Nutrition Applications

Bread,

Dough

Properties

Typical Properties

	Value	Units	Test Method / Conditions
Usage Rate	15 - 100	gr/100 kg flour	-

Packaging & Availability

Packaging Type

Boxes

Packaging

25 kg cardboard box.