Form – microgranule
Colour – light brown to light beige
Solubility – easy soluble in water
Units of activity: The enzyme activity is determined through the quantity of dyed fragments with low-molecular weight, obtained during incubation of the enzyme preparation with dyed wheat arabyno-xylan.
Activity: min 10 000 U/g
pH stability – 4.0 – 6.5
pH optimum – 5.4
Temperature stability – up to 55oC
Temperature optimum – 50oC
VemoZyme X improves wheat gluten network elasticity by acting on soluble and insoluble pentosans in the flour during dough processing. That results in better dough stability and handling, improved crumb structure and larger volume of baked bread.
VemoZyme X represents a good alternative to dough conditioning emulsifiers and could be used alone or in combination with the latter.
VemoZyme X is inactivated during the baking process.
1 – 3 g/100 kg flour. The optimum dosage is subject to further bakery trials.
Store in cool and dry conditions, avoid direct sunlight.
VemoZyme X is available in 25 kg PE bags, placed in cartons.