MUL76
NatEnzyme Stabilase G30
Dosed at 30 gr/100 kg, NatEnzyme Stabilase G 30 increases the stability in the farinograph of 3 minutes on average, according to the type of flour. It contributes notably to the stability of doughs during leavening, and it helps slightly the absorption of water max. 0,6-0,8%. Its performances can be compared to an addition of 1,0% gluten roughly. It is possible to overdose it up to a maximum of 50gr/100 kg. It is not recommended for doughs that contain egg yolk.
Dosage: 20 – 50 g/q.le.
Packaging: 25 Kg
Flour Witness:
Correct Flour: