Epezym®
Flour Improvers
Products to improve the performance of flour.
Sector (According to the Argentine Food Code C.A.A.)
Flour products
Packaging
25 kg bags or boxes.
Products
Fungal Alpha-amylase
Use
Alpha-amylase acts on damaged starch to correct the amylolytic activity of flour, increasing the volume and improving color and taste of bread in general.
Bacterial Xylanase
Use
They act on soluble and insoluble pentosans (fibers) of wheat flour and solubilize them. This increases the extensibility of the dough and strengths the gluten chain, thus obtaining larger breads, a better opening of the crust and a better crumb structure.
Use
Phospholipase to replace traditional emulsifiers such as Datem, CSL and SSL with a lower dose. It allows reducing costs but also provides an optimum performance of volume and opening of the crust in breads.
Use
It strengthens the gluten chain, increases volume, provides more stability and tolerance of the dough to whipping, and provides excellent breads with long fermentation.
- Reference
Aspect
Liquid form
Powder form
Seed form
Oil
Epeox®
Flour Improvers
Products to improve the look and performance of flour.
Sector (According to the Argentine Food Code C.A.A.)
Flour products
Packaging
25 kg bags or boxes
Producto
Use
Product applied on flour while grinding the wheat grain to degrade carotenoids and, thus, obtain whiter flour.
Use
Product applied on flour to improve its rheological quality.
Use
Fast-action product applied on flour to improve its quality.
Use
Product applied on flour to modify the extensibility of gluten.
- Reference
- Aspect
- Liquid form
- Powder form
- Seed form
- Oil