Flour Improvers

1) Velcozyme

Improver of high functionality based on baking enzymes.

Advantages:
• Improves the quality of gluten.
• Increases dough resistance and stability.
• Offers greater loaf volume.
• Helps create a better color and appearance of the crust.
• Ideal for the production of daily bread.
• Suitable for all types of bread raised with yeast.

Recommended dosage: 1 – 1.5% on wheat flour.
Packaging: 20 kg in multiwall paper bag within polyethylene liner.

2) Velcozyme Plus

Improver of high functionality based on baking enzymes.

Advantages:
• Improves the quality of gluten.
• Increases dough resistance and stability.
• Offers greater loaf volume.
• Helps create a better color and appearance of the crust.
• Ideal for the production of daily bread.
• Suitable for all types of bread raised with yeast.

Recommended dosage: 0,5 - 1% on wheat flour.
Packaging: 20 kg in multiwall paper bag within polyethylene liner.

3) Velcozyme Super

Improver of high functionality mainly based on baking enzymes suitable for industrial uses.

Advantages:
• Improves the effectiveness of the gluten network.
• Improves durability and stability.
• Improves and gives a uniform structure - texture.
• Increases the volume by improving the yeast yield.
• Increases the freshness of baked products.

Recommended dosage: 0,5 – 1% on wheat flour.
Packaging: 20 kg in multiwall paper bag within polyethylene liner.

4) Velcozyme Traditional

Improver of high functionality based on baking enzymes.

Advantages:
• Improves the quality of gluten, giving greater resistance and stability to the dough.
• It helps create better texture and color in the crumb and offers greater loaf volume.
• It gives a rich yellow color and aroma to the dough of the various baked products.

Recommended dosage: 1% on wheat flour.
Packaging: 20 kg in multiwall paper bag within polyethylene liner.

5) Velcozyme Toast

High performance, consisting mainly of baking enzymes for use in the Industry.

Advantages:
• Improves dough development.
• Increases volume by improving the efficiency of yeast.
• Improves “oven spring”.
• Improves the texture and gives a better crumb.
• Improves the sliceability of the baked product.
• Increases elasticity and preservation of the crust through better resilience of the crumb.
• A true anti-staling effect.

Recommended dosage: 0,5 - 1% on wheat flour.
Packaging: 20 kg in multiwall paper bag within polyethylene liner.

6) Velcozyme Frozen

High performance, mainly consisting of baking enzymes, especially suitable for frozen doughs.

Advantages:
• Improves the stability of the dough.
• Increases the volume of the baked product & protects the yeast during freezing-frozing time.
• Extends the shelf-life of the final product.
• Improves the quality of the gluten, providing greater stability & strength.
• Provides a uniform colour.

Recommended dosage: 1 - 2% on wheat flour.
Packaging: 20 kg in multiwall paper bag within polyethylene liner.

7) Velcozyme Soft

High performance, based on baking enzymes, especially suitable for toast breads, hamburgers, baguettes, sandwiches.

Advantages:
• It contributes to a higher freshness – softness of the end product.
• Attributes to a larger volume.
• Provides a uniform & better structure on the crumb.
• Improves mechanical strain & increases dough stability.

Recommended dosage: 1 - 2% on wheat flour.
Packaging: 20 kg in multiwall paper bag within polyethylene liner.

8) Velcozyme Croissant

This improver is for optimizing the organoleptic characteristics of the dough during yeast growth and development fermentation. The product is specially designed for croissant production.

Advantages:
• Improves the stability of the yeast.
• Increases the product volume.
• Extends the softness and freshness of the product.
• Provides a uniform color.

Recommended dosage: 3% on wheat flour.
Packaging: 20 kg in multiwall paper bag within polyethylene liner.

9) Velcozyme Baguette

High performance, mainly consisting of baking enzymes, specially designed for the production of French baguettes.

Advantages:
• Improves the stability of the dough.
• Increases the volume of the product.
• Improves gluten quality by giving greater stability & strength to the dough.
• It gives a uniform color and better appearance of the crust.

Recommended dosage: 0,5% on wheat flour.
Packaging: 20 kg in multiwall paper bag within polyethylene liner.

10) Velcozyme Pita

High performance, mainly consisting of baking enzymes, suitable for Industrial use.

Advantages:
• Improves the resilience.
• Increases freshness for a long time.

Recommended dosage: 0,5 - 1% on wheat flour.
Packaging: 20 kg in multiwall paper bag within polyethylene liner.

11) Velcozyme Arabic bread

High performance, mainly consisting of baking enzymes, suitable for Arabic bread production.

Advantages:
• Improves the dough structure.
• Increases the extensibility.
• Improves the tolerance and stability of the yeast.
• It gives better color and elasticity.

Recommended dosage: 2% on wheat flour.
Packaging: 20 kg in multiwall paper bag within polyethylene liner.

12) Velcozyme Tortilla

High performance, mainly consisting of baking enzymes, suitable for tortilla production.

Advantages:
• Improves the structure of the dough.
• Increases the extensibility.
• It gives better color and elasticity.

Recommended dosage: 1-2% on wheat flour.
Packaging: 20 kg in multiwall paper bag within polyethylene liner.

To receive the complete range of our products, please contact us.