VemoZyme GO catalyses glucose oxidation, as a result gluconic acid and hydrogen peroxide are produced. The formed hydrogen peroxide is capable of oxidising free sulphydryl groups in gluten, forming disulphide bridges.
VemoZyme GO is used to strengthen gluten structure in dough systems.
VemoZyme GO in the bread making process improves:
– dough strength and elasticity;
– freezing and thawing resistance;
– bread shape and volume;
– crust crispness;
– crumb structure and elasticity;
The addition of ascorbic acid (or other oxidizers) and emulsifiers can be reduced or even replaced.
0.3 – 5 g/100 kg flour. Optimum dosage is subject to further bakery trials.
Store in a cool and dry place, protected from direct sunlight.
The product is available in 25kg PE bags, placed in paper cartons.