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.
Proteolytic activity is expressed in hemoglobin units and one unit of activity (HUT) is expressed through the quantity of enzyme needed to release 1μg tyrosine per minute from hemoglobin at 40⁰C and pH 4.7.
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.
0.3 – 6.0 g/100 kg flour. Optimum dosage is subject to further bakery trials.
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.