Range for bakery and milling – enzymes

OPTIMAL – FA

Fungal Alpha-Amylase about 100 000 SKB/g

Large ovenspring resulting in larger volume. Brown crust colour. Impoved crumb structure and texture. Synergistic effect with other enzymes


OPTIMAL – X

Xylanase/Hemicellulase

General improvement of dough handling and bread quality


OPTIMAL – L

Lipase

Improvement of dough stability, crumb structure, aroma and shelf-life


OPTIMAL PHL

Phospholipase

The main effect of Optimal PHL  is replacement or considerable reduction of emulsifiers such as DATEM, SSL and CSL, due to its special effect on polar lipids and broad substrate specificity on lipids as well.


OPTIMAL – GO

Glucose oxidase

Improvement of dough stability, increased water absorption and gluten matrix strengthening.


OPTIMAL – MA

Maltogenic amylase

Anti-staling


OPTIMAL – AG

Amyloglucosidase

Increase of glucose formation


OPTIMAL – C

Fungal Cellulase

Dough – conditioning. Viscosity reduction.


OPTIMAL – TG

Transglutaminase




Other range enzymes

Invertase


For detailed information contact: 1784 Sofia, p.o. box 3, Tsarigradsko shousee Blvd, 7-th km,
BIC IZOT, office 405, 406, 411,
tel.: +359 2 971 80 31, fax: +359 2 971 84 11 or mail to analytica(a)tea.bg or fill our contact form