Pakmaya

Ekazyme Lipase P100

Ekazyme Lipase P100 improves dough handling properties and enhances dough stability. It increases bread volume while contributing to a softer crumb structure. In addition, thanks to its positive effect on stability and dough machinability, it can also be used as a substitute for DATEM (diacetyl tartaric acid ester of mono- and diglycerides).

This product is produced for the Turkiye market.
Industrial Size
Products

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