0 544 395 67 53 export@bastak.com

tr en ar fr es ru

Facebook Twitter WhatsApp LinkedIn

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:24

Explanation

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.

Product Photos

Flour Additives No:24

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.

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.