Pakmaya

Ekazyme Fork (4 kg)

Ekazyme Fork

Pakmaya

Ekazyme Fork (4 kg)

An enzyme mixture specially developed for the production of bread and bread varieties, which can be used with fork kneaders.
Bakery / Patisserie Size
Product Description
An enzyme mixture specially developed for the production of bread and bread varieties, which can be used with fork kneaders.
General Info

General Info

Storage Conditions

Recommended storage conditions are cold, dry and protected from the sun.

Allergen Warning

Contains gluten. May contain traces of soy and milk product.

General Info

General Info

Storage Conditions

Recommended storage conditions are cold, dry and protected from the sun.

Allergen Warning

Contains gluten. May contain traces of soy and milk product.

Ingredients

Wheat flour Enzymes (fungal alpha amylase, hemicellulase, lipase, glucose oxidase)
Ingredients

Ingredients

Wheat flour Enzymes (fungal alpha amylase, hemicellulase, lipase, glucose oxidase)

Nutritional Values (4kg)

(Based on average values per 100 g product)
  • Energy
    1.607 kJ / 384 kcal
  • Fat - Total Fat
    1,5 g
  • Saturated Fat
    0,5 g
  • Carbohydrate - Total Carbohydrates
    82,8 g
  • Fibers
    0,9 g
  • Protein
    10,4 g
  • Salt
    0,1 g
  • Energy
    1.607 kJ / 384 kcal
  • Fat - Total Fat
    1,5 g
  • Saturated Fat
    0,5 g
  • Carbohydrate - Total Carbohydrates
    82,8 g
  • Fibers
    0,9 g
  • Protein
    10,4 g
  • Salt
    0,1 g
Nutritional Values

Nutritional Values (4kg)

(Based on average values per 100 g product)
  • Energy
    1.607 kJ / 384 kcal
  • Fat - Total Fat
    1,5 g
  • Saturated Fat
    0,5 g
  • Carbohydrate - Total Carbohydrates
    82,8 g
  • Fibers
    0,9 g
  • Protein
    10,4 g
  • Salt
    0,1 g
  • Energy
    1.607 kJ / 384 kcal
  • Fat - Total Fat
    1,5 g
  • Saturated Fat
    0,5 g
  • Carbohydrate - Total Carbohydrates
    82,8 g
  • Fibers
    0,9 g
  • Protein
    10,4 g
  • Salt
    0,1 g

Usage Recommendation

100 g for 100 kg of flour by adding and mixing directly into the flour.
Usage Recommendation

Usage Recommendation

100 g for 100 kg of flour by adding and mixing directly into the flour.