VemoZymе FA is widely used for flour improvement in bakery applications when flours do not have enough Alpha Amylase.
The use of VemoZymе FA results in a good crumb structure and high volume, due to the continuous production of low-molecula- weight dextrins.
VemoZymе FA is inactivated during the baking process.
The synergistic effect with Xylanases and Lipases, makes VemoZymе FA well used product in complex bread improvers for obtaining the best results.
0.2 – 1.0 g/100 kg flour. Optimum dosage is subject to further bakery trials.
Storage: Store in a cool and dry place, avoid exposing to direct sunlight.
VemoZymе FA is available in 25 kg PE bags, placed in cartons.