PRODUCT NAME

PROTEASE ENZYMES
ADK MATE F-PRO
ADK MATE B-PRO
ADK MATE FB-PRO

UTILIZATION AREA AND RATE

Protease enzymes are used in fluid dough processes such as biscuit, wafer, kadayif etc.

Usage Ratios : 10 – 20 gr/100 kg flour

BENEFITS

  • Gluten allows protein bonds to be hydrolyzed.
  • Reduces the index value of flour.
  • Reduces dough resistance.
  • Provides elastic and easily shaped doughs.
  • Reduces the softening and stability values of the dough.
  • Reduces water absorption capacity.
  • Improves flavor and browning.
  •  Saves energy and time in businesses.

PRODUCT NAME

LIPASE ENZYME
ADK MATE LP

UTILIZATION AREA AND RATE

  • Lipase enzyme,
  • It increases energy by using small fat lipids in flour.
  • Usage Ratios : 0.5 – 1.5 gr/100 kg flour

BENEFITS

  • Lipases,
  • Increases oven bounce and bread volume.
  • Regulates the internal structure (texture) of bread.
  • Improves the knife opening feature in breads.
  • Lightens dough and bread color.

PRODUCT NAME

ENZYME GLIUCOSE OXIDASE
ADK MATE GOX

UTILIZATION AREA AND RATE

  • The enzyme glucose oxidase breaks down glucose to release hydrogen peroxide into the environment during the dough making process. In this way, it provides an oxidation similar to ascorbic acid.

    Usage Ratios : 0,3 – 1,5 gr/100 kg flour

BENEFITS

  • It regulates both the resistance and elasticity structure of the dough.
  • It removes stickiness that may occur in the dough during processing and fermentation.
  • Reduces freshness problems in wheat flour dough.
  • Improves the ability of the dough to be processed by hand and machines.
  • It is effective in eliminating deformity in the final product.
  • Increases the stability of the dough against kneading in openable products (such as phyllo and baklava).

PRODUCT NAME

MALTOGENIC AMYLASE ENZYME

ADK MATE MAM

ADK MATE BG

UTILIZATION AREA AND RATE

  • Maltogenic amylase enzyme,
  • Keeps breads (packaged breads, lavash, pita bread, tortillas, etc.) fresh throughout their shelf life.
  • Usage Ratios : 2.0 – 5.0 gr/100 kg flour

BENEFITS

    • Ensures that baked products retain their soft, moist and elastic texture for longer.
    • Prevents breakage, spillage and drying problems in products.

PRODUCT NAME

GLUCO AMYLASE ENZYME
(Amiloglukozidaz veya AMG )

ADK MATE AMG

UTILIZATION AREA AND RATE

  • Gluco amylase (Amyloglucosidase) enzyme provides golden color formation in breads and forms the color earlier in frozen doughs.
  • Usage Ratios : 1.0 – 2.0 gr/100 kg flour

BENEFITS

  • It strengthens the yeast and helps speed up fermentation.
  • It forms the crust color earlier and shortens the baking time and provides a golden bread color.
  • Since the crust will take color earlier, the baking time is shortened and excessive drying of the bread, crumbs and flaking of the crust are prevented.

PRODUCT NAME

ADK MATE YFK

UTILIZATION AREA AND RATE

  • Flour types produced for hand and machine rolling,

    Usage Ratios : 1.0 – 3.0 gr/100 kg flour

BENEFITS

  • Gives high elasticity to the dough.
  • Does not tear during hand rolling.
  • Suitable for use in all industrial phyllo machines.
  • No tearing and rupture during the production line.
  • Easy to process, can be rolled out in desired thinness.
  • It does not make edges and provides homogeneous opening and does not stick.
  • High water retention capacity in dough irrigation process.
  • No decay in recycling dough.

PRODUCT NAME

ADK MATE CE
Cellulase Enzyme

UTILIZATION AREA AND RATE

  • In wholemeal and whole wheat flour production processes with high flour yield

    Usage Ratios : 2.0 – 4.0 gr/100 kg flour

BENEFITS

  • Increases dough tolerance in the production of products with high fiber content.
  • Improves processing quality by giving elasticity to the dough.
  • Increases the water holding capacity and fermentation resistance of the dough.
  • Provides volume increase in the final product.

PRODUCT NAME

ADK MATE TG
 Transglutaminase Enzyme

UTILIZATION AREA AND RATE

  • Flour varieties with volume growth expectations,

    Usage Ratios : 1.0 – 4.0 gr/100 kg flour

BENEFITS

  • Increases volume and improves the structure of the final product in flour production systems with low gluten quality or gluten-free flour production systems.
  • Improves dough stability.
  • Maintains stability in frozen dough processes.