Form – microgranule
Colour – light beige to beige
Solubility – easy soluble in water
min 7000 U/g
VemoZymе MA is used in bakery for preserving crumb freshness, extending shelf life and preventing gumminess of baked goods. Vemozyme MA acts on flour starch, producing low-molecular-weight dextrins and maltose.
The usage of VemoZymе MA is strongly recommended in combination with Fungal amylases and Lipases, due to their strong synergistic effect on crumb softness, freshness and elasticity observed in bakery trials.
VemoZyme MA inactivates during the baking process.
1-10 g/100 kg flour. Optimum dosage is subject to further bakery trials.
Store in cool and dry conditions, avoid direct sunlight.
VemoZymе MA is available in 25 kg PE bags, placed in cartons.