Arteezyme 300GO – Application note – rheology

Published by seoman at December 25, 2017

Tags

flour correction
Food Improvers
Improve flour quality
Increase fruit juicer yield
Increasing bread quality
Quality of food

Arteezyme 300GO, a concentrated, baking oxidase has a positive effect on dough rheology.

Brabender Farinograph is a worldwide known and almost universally applied rheological instrument to measure flour quality. The most important parameters are water absorption (%), developing time (min), stability (min) and dough weakening value. An flour with higher stability has increased strength and increased fermentation tolerance.

facts :

1 – Arteezyme 300GO is a very concentrated, high performance baking oxidase.

2 – Arteezyme 300GO improves flour stability and increases flour strength. Improving flour stability is one of the most sought-after flour corrections by millers world-wide.