Flour Improvers

AlindaVelco has developed a wide range of flour improvers to assist you in the production of top quality, delicious and thus successful bakery products. Whichever your baking challenges, AlindaVelco has the ideal enhancement solution for you. VELCOZYME range of ingredients is carefully designed to provide effective optimization of dough characteristics like tolerance and extensibility and improve the volume and freshness of the end bakery product. Either your bread-making process is direct or part-baked frozen, or whatever raw materials and specific equipment you use, AlindaVelco's range of flour improvers will help you achieve the utmost specific features of the used and production environment.

VELCOZYME BT

Flour improver that covers everyday baking needs providing volume enhancement, stability, homogeneous and thick crumb cell structure, correct color of crust and crumb and increased dough elasticity.

VELCOZYME BT SUPER

Enhanced improver for pre-cooked or frozen products gives excellent attributes to the dough and also protects against low temperatures.

VELCOZYME T SUPER

Special improver for the production of specific bakery products, such as toast bread, packaged croissants, etc. It preserves freshness of packaged bakery products for long time.

VELCOZYME K

A conditioner specially designed for hard flour. It adds flavor and rich brown color to the crust of country style breads.

VELCOZYME P

Ideal flour improver for soft pizza bases with excellent color and volume. Pizza dough becomes sufficiently extensible to shape and easily stretches out to the desired size.

VELCOZYME S

Special improver for puff pastries, as it gives freezing resistance and prevents dough breaking and shrinking.

VELCOZYME F

Flour improver specially designed for resilient and elastic phyllo dough of various types, like "aerofyllo" or "country-style", which is also resistant to freezing process.

 


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Bakery - Confectionery