FLOURZYME® for BISCUIT, COOKIE, CRACKER, WAFER SOLUTIONS

FLOURZYME® for BISCUIT, COOKIE, CRACKER, WAFER SOLUTIONS

FLOURZYME® for BISCUIT, COOKIE, CRACKER, WAFER SOLUTIONS

FLOURZYME® for BISCUIT, COOKIE, CRACKER, WAFER SOLUTIONS

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FLOURZYME® for BISCUIT, COOKIE, CRACKER, WAFER SOLUTIONS

Overview

OVERVIEW : An extensive list of solutions that is suitable for all biscuit, cookies, cracker and wafer-related baked goods that varies in dosage to meet your objectives, convenience and control.

BENEFITS

Providing control over batter consistency for wafer.
Maintain thickness of wafer and prevent inconsistency.
Ensure firmness and crispiness on wafer production.
Improving dough cohesiveness and other rheological properties for biscuits, cracker and cookie applications.
Improving crispiness and mouthfeel, with a satisfying snap to biscuits, cookies and crackers.
Smoother surface and edges, preventing cracking or brittle edges.
Prevents shrinkages of biscuit, crackers.

PRODUCT LIST

NR50
NR99
NB50
NB99
FAY50
VW50
VW831

Finished Product

Biscuit, Cookie, Cracker, Wafer

Usage

1. NR50 - 0.01 - 1% on flour weight

2. NR99 - 0.1 - 0.2% on flour weight

3. NB50 - 0.01 - 1% on flour weight

4. NB99 - 0.1 - 0.2% on flour weight

5. FAY50 - 0.008 - 0.02% on flour weight

6. VW50 - 0.03 - 0.1% on flour weight
Applied in the production of wafers sheets, wafer cones and other relative products

7.(AVAZYME XYLANASE FT (H)) VW-831 - 0.5 - 1% on flour weight

Usage

1. NR50 - 0.01 - 1% on flour weight

2. NR99 - 0.1 - 0.2% on flour weight

3. NB50 - 0.01 - 1% on flour weight

4. NB99 - 0.1 - 0.2% on flour weight

5. FAY50 - 0.008 - 0.02% on flour weight

6. VW50 - 0.03 - 0.1% on flour weight
Applied in the production of wafers sheets, wafer cones and other relative products

7.(AVAZYME XYLANASE FT (H)) VW-831 - 0.5 - 1% on flour weight