BACILLUS XYLANASE ENZYME

VITAMILL BXY

Directions for use	2-4 GR. / 100 KG. FLOUR
Solutions	• Aids gluten development.(Improves the elasticity of the gluten network and stabilize the gluten structure.) • Improves dough properties( handling characteristics and stability.) • Improves crumb structures (softness.) • Improves fermantation stability and gas retention capacity of doughs. • Increase dough extensibility without decreasing resistance. • Increases oven spring .

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