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Fermzym

PT Indozyme Pratama

Fermzym is a specialty blend of Protease enzymes developed for use in fermented biscuits and crackers.

Advantages of using Fermzym:^BR-The following benefits are expected by the use of Fermzym,^BR-1.Reduces the fermentation time by improving the performance of Yeast.^BR-2.Reduces the elasticity and improves the extensibility of dough.^BR-3.Increased ease of sheeting, cutting.^BR-4.Improves the texture of the product.^BR-5.Reduces Blistering Caused by Strong Gluten^BR-6.Gives uniform golden brown colour to the cracker, during baking.

Fermzym

PT Indozyme Pratama

FEATURES

Place of origin123
Indonesia
Brand name
Availability
2 Weeks
Halal certified
Yes

Product Recommend usage occasion/frequency (When)

Dosage: Fermzym can be ideally tried at a dose of 100g/100 Kg flour.
 

Product ingredients

Specialty blend of Protease enzymes, permitted fillers and emulsifiers.
 

Product additional information

Application: Fermzym PAN has to be applied in a fraction of wheat flour along with Yeast and water. The enzyme would act on selective amino acid bonds in gluten breaking it into simpler peptides. Similarly the Amylase fraction of the product would act on the damaged starch. The amino acids and Glucose formed due to enzymatic break down of Protein and Starch forms ready source of Carbon and Nitrogen for yeast there by increasing the efficiency of yeast and subsequent reduction in fermentation time. The breakdown of gluten would reduce the elasticity and increase the extensibility of dough that would help in uniform sheeting and cutting of crackers. Amino acids and Glucose formed would also help development of uniform golden brown colour for the crackers during baking due to Maillard reaction.
 

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