Ataer Gıda

Description	Product Name	Activity	Effects
Standard Fungal Alpha Amylase	PARTNER AG	5,000 - 125,000 SKB	+ Increases dough gas production capacity, providing volume increase in bread. + Positively affects oven spring and scoring. + Provides homogeneous crumb structure with thin and shiny crust. + Delays staling of bread.
Pentosanase / Hemicellulase / Xylanase	PARTNER HG	Dosage adjusted according to desired product quality	+ Improves dough processing tolerance. + Increases dough elasticity. + Provides extra volume in bread. + Enhances crumb whiteness. + Positively affects crust structure and color. + High usage tolerance in case of overdose.
Glucooxidase	PARTNER GO	1500 unit/g	+ Strengthens dough structure, increasing resistance. + Improves fermentation tolerance. + Ensures oven spring.
Lipase

Enzymes