VemoZymе W is widely used as dough conditioner in normal bread making procedure, as well as viscosity reducing enzyme in some special baked product such as pancakes, waffles, donuts.
The enzyme inactivates during the baking process. Due to the synergistic effect of Cellulase with Xylanase, Fungal Amylases and Lipases, the product can be well used in complex bread improvers in order to obtain optimal results.
0.5 – 5 g/100 kg flour. Optimum dosage is subject to further bakery trials.
Store in cool and dry conditions, avoid direct sunlight.
VemoZymе W is available in 25 kg PE bags, placed in cartons.