Optimal GO

Description.

Optimal GO is a glucose oxidase specially designed for bakery and flour mill applications.

Appearance and properties.

Activity.

According to sample.

Mode of action.

Optimal GO is widely used for improvement of dough stability, increases water absorbation and streghtens the gluten matrix.

Dosage

0.25-5 g/100 kg flour. The optimum dosage is subject to further bakery trials.

Validity

12 months

Storage.

Store in cool and dry conditions, avoid direct sunlight.

Packaging.

Optimal GO is available in 25 kg PE bags, placed in cartons.