Form – microgranule
Colour – light beige to beige
Solubility – easy soluble in water
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.
1-10 g/100 kg flour. Optimum dosage is subject to further bakery trials.
Store in cool and dry conditions, avoid direct sunlight.
Packaging: VemoZymе® MA is available in 25 kg PE bags, placed in cartons.