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Flour Additives No:32

Flour Additives No:32

Armix 120000 1-8 g/50 Kg Flour * Improves the workability of very strong flours. * Provides the bread crust color to be brown. * Reduces the resistance of the dough. * Prevents staling and cracking. * Increases the ability to shape the dough easily.

Flour Additives No:31

Flour Additives No:31

Armix 105000 1-10 g/50 Kg Flour * Increases the elasticity of the dough. * Increases the amount of rise. * Prevents tearing and disintegration in kneading. * Prevents cracking and spillage on the bread crust.

Flour Additives No:30

Flour Additives No:30

Armix 80000 2-14 g/50 Kg Flour * Increases the elasticity of the dough * Increases the amount of rise * Reduces dough resistance * Prevents staling and cracking in bread.

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:27

Flour Additives No:27

Armix 6000 5-18 g/50 Kg Flour * Increases the elasticity of the dough. * Increases the amount of rise. * Prevents tearing and disintegration in kneading. * Prevents cracking and spillage on the bread crust.

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:25

Flour Additives No:25

Arkat E100 0.5-6 g/50 Kg Flour * Improves the pore structure of the dough, homogeneous pore structure. * Improves the dough's processing properties. * Increases the gas holding capacity of the dough.

Flour Additives No:24

Flour Additives No:24

Arkat E60 0.5-8 g/50 Kg Flour * Used in medium-strength flours. * Makes small homogeneous gas chambers inside the bread. * Allows the bread to evacuate during the oven stage * It gives the bread a spongy structure.

Flour Additives No:23

Flour Additives No:23

Arkat E50 0.5-10 g/50 Kg Flour * Used in medium-strength flours. * It prevents small amount of hen damage. * It shortens the kneading time. * Minimizes the processing errors in ovens.

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:20

Flour Additives No:20

Arkat E10 0.5-18 g/50 Kg Flour * Increases the kneading tolerance of the dough. * Increases the elasticity of the dough. * Improves the workability of the dough

Flour Additives No:19

Flour Additives No:19

Slash 6000 1-10 g/50 Kg Flour * Accelerates the maturation of flour. * Homogenizes the pore structure of bread. * Increases the gas holding capacity of the dough. * Extends the shelf life of bread.

Flour Additives No:18

Flour Additives No:18

Slash 5000 1-12 g/50 Kg Flour * Accelerates the maturation of flour. * Increases the gas holding capacity of dough. * Increases the volume of bread, extends shelf life.

Flour Additives No:17

Flour Additives No:17

Slash 4000 2-14 g/50 Kg Flour * Increases the stability of the dough. * Increases the gas holding capacity of the dough. * Accelerates the maturation of flour.

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:14

Flour Additives No:14

Slash 1000 8-18 g/50 Kg Flour * Improves dough stability. * Increases fermentation tolerance. * Prevents the destruction of the weevil.

Flour Additives No:13

Flour Additives No:13

Sünekat AT 2-14 g/50 Kg Flour * Used for the improvement of weak flours. * Prevents the destruction of the weevil * Strengthens the gluten structure of the dough. * Strengthens the protein bonds of the dough. * Increases the gas holding capacity of the dough.

Flour Additives No:12

Flour Additives No:12

Sünekat AS 3-16 g/50 Kg Flour * Used for the improvement of weak flours. * Prevents the destruction of the weevil * Regulates the pore structure of bread * Increases the gas holding capacity of the dough. * Increases the energy of the dough.

Flour Additives No:11

Flour Additives No:11

Sünekat AR 4-18 g/50 Kg Flour * Used for the improvement of weak flours. * Prevents the destruction of the weevil * Increases the fermentation tolerance of the dough. * Saves the use of sourdough.

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:9

Flour Additives No:9

Sünekat AL 8-18 g/50 Kg Flour * Weak and medium flours It is used in the development of * Prevents the destruction of the weevil * Increases the gas holding capacity of the dough. * Provides knife opening of the bread.

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:7

Flour Additives No:7

Purmix T 1-16 g/50 Kg Flour * Improves weak flours. * Increases the amount of rising of the dough. * Increases the bread yield of the dough. * Increases the gas holding capacity 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:5

Flour Additives No:5

Purmix R 3-18 g/50 Kg Flour * Increasing volume and texture development in bread. * Improves the pore structure of the dough, homogeneous pore structure. * Improves the dough's processing properties. * Increases the gas holding capacity of the dough.

Flour Additives No:4

Flour Additives No:4

Purmix P 4-18 g/50 Kg Flour * Increases the elasticity of the bread crust. * Provides whitening of bread color. * Increases the tolerance of the dough. * Improves the processing properties of the dough.

Flour Additives No:3

Flour Additives No:3

Purmix M 5-18 g/50 Kg Flour * Provides whitening of bread color * The elasticity of the dough increases. * Increases dough yield. So from unit flour the amount of dough taken increases.

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.