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.
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