VEMO 99 Ltd is a Bulgarian manufacturer of high quality herbal and enzyme feed additives
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VemoZyme PR

VemoZyme-PR

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

Units of activity:
Proteolytic activity is expressed in tyrosine units and one unit of activity (U) is expressed through the quantity of enzyme needed to release 1µg tyrosine per minute from casein at 30⁰C and pH 7.0.

Activity:
min 30 000 U/g

Enzyme properties:
pH stability – 5.0 – 10.0
pH optimum range – 7.0 – 8.0
Temperature optimum – 45 – 55oC

Application:
VemoZymе PR is widely used as dough conditioning enzyme in the normal baking procedures, acting as a gluten softening agent. This helps the dough become easier to handle and ensures a uniform dough texture.
The enzyme is inactivated during the baking process. It can be used alone or in combination with emulsifiers, bread improvers, etc. for getting optimal results.

Dosage:
0.3 – 6.0 g/100 kg flour. Optimum dosage is subject to further bakery trials.

Shelf life:
24 months

Storage:
Store in a cool and dry place, avoid exposing to direct sunlight.

Packaging:
VemoZymе PR is available in 25 kg PE bags, placed in cartons.