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

 

Specialty blend of Protease enzymes, permitted fillers and emulsifiers.

 

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.