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General description
RYEZYME™ 1-2 % is a dough-acidifying agent used in rye breads,
providing excellent baking results for all kinds of soft yeast raised
rye breads.
Application
For exceptional baking results with soft yeast raised rye breads.
Improvements
» Extraordinary dough and
fermentation stability
» Excellent baking volume
even after long freezing
times
» Soft and uniform crumb
structure
» Easily processable doughs
Dosage
1% - 2% based on flour
Ingredients
Enzymes, ascorbic acid, citric acid, lactic acid, tartaric acid, sodium diacetate and calcium sulphate.
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Shelf Life
Packing 25kg Polyethylene Bags.
Paper bags are available at an additional cost.
Packaging
Supplied in coated polyethylene bags of 25 kg.
Storage
When stored in a dry place at room temperature, the activity loss
will be less than 10 % per annum.
Handling
When handling enzyme products in powder form, direct skin contact
and dust formation should be avoided. Enzymes may irritate the skin
and eyes; the inhalation of enzyme dust may provoke sensitization
of the respiratory organs.
Legal Status
Requirements correspond to the recommendations given by the FAO/WHO's
Joint Expert Committee for Food Additives (JECFA) and Food Chemicals
Codex (FCC).
Certification
Kosher and Halal
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