0 544 395 67 53 export@bastak.com
tr en ar fr es ru
  1. Home Page
  2. Products
  3. Flour Additives
  4. Bread Additives
  5. Flour Additives No:10
WhatsApp LinkedIn

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:10

Explanation

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.

Product Photos

Flour Additives No:10

Other Products

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.
Discover
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.
Discover
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.
Discover
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.
Discover
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.
Discover