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Flour Additives No:29

Flour Additives No:29

Armix 60000 2-16 g/50 Kg Flour * Improves workability of strong flours. * Increases the gas content of the dough. * Reduces crust thickness in bread. * Balances the missing enzyme activist in flours. * Improves elongation properties.

Flour Additives No:28

Flour Additives No:28

Armix 10000 3-17 g/50 Kg Flour * Improves workability of strong flours. * Reduces the resistance of the dough. * Increases the amount of gas to be formed in the dough. * It shortens the kneading time. * Bright, vividly colored brown shells are obtained.

Flour Additives No:26

Flour Additives No:26

Armix 5000 5-20 g/50 Kg Flour * Increases the elasticity of the dough * Increases the amount of rise * Provides loosening of the dough. * Prevents the dough from drying out.

Flour Additives No:22

Flour Additives No:22

Arkat E40 0.5-13 g/50 Kg Flour * Used in medium-strength flours. * Increases the energy value of the dough. * Reduces the crust thickness of bread. * It shortens the kneading time.

Flour Additives No:21

Flour Additives No:21

Arkat E25 0.5-15 g/50 Kg Flour * Increases the kneading tolerance of the dough. * Increases the elasticity of the dough. * Increases the volume of the bread.

Flour Additives No:16

Flour Additives No:16

Slash 3000 4-14 g/50 Kg Flour * Increases the stability of the dough. * Increases the resistance of the dough. * Increases the gas holding capacity of the dough.

Flour Additives No:15

Flour Additives No:15

Slash 2000 6-15 g/50 Kg Flour * Improves dough stability. * Increases fermentation tolerance. * Improves dough tolerance to kneading.

Flour Additives No:10

Flour Additives No:10

Sünekat AK 6-18 g/50 Kg Flour * Used for the improvement of weak flours. * Prevents the destruction of the weevil * Extends the kneading time of the dough. * Increases the volume of bread. * Allows the bread to open the knife.

Flour Additives No:8

Flour Additives No:8

Sünekat AD 8-20 g/50 Kg Flour * Flours of weak and medium strength It is used in the development of * Prevents the destruction of the weevil * Increases the resistance of the dough.

Flour Additives No:6

Flour Additives No:6

Purmix S 3-16 g/50 Kg Flour * Improves weak flours. * Increases the amount of rising of the dough. * Can be done during dough kneading eliminates errors. * Increases water holding capacity.

Flour Additives No:2

Flour Additives No:2

Purmix L 6-20 g/50 Kg Flour * Improves medium-strength flours. * Increases fermentation tolerance of dough. * Increases the water lifting capacity of the dough.

Flour Additives No:1

Flour Additives No:1

Product No:01 Purmix C 6-20 g/50 Kg Flour * Improves flours of medium strength. * Even when kneading time is insufficient full result is obtained. * Increases the workability of the dough. * Provides soft crust formation.