Appearance:
Form – microgranule
Colour – light beige to beige
Solubility – easy soluble in water

Activity:
min 7000 U/g

Application:
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.

Dosage:
1-10 g/100 kg flour. Optimum dosage is subject to further bakery trials.

Shelf life:
24 months

Storage:
Store in cool and dry conditions, avoid direct sunlight.

Packaging:
VemoZymе^® MA is available in 25 kg PE bags, placed in cartons.