Arteezyme 300GO – Application note – rheology

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Arteezyme 300GO – Application note – rheology

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.

Arteen Chimi Co.Iran

www.arteenco.com

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