PRODUCT NAME

ADK MATE AHC 

UTILIZATION AREA AND RATE

  • In export flours with a long operational period (maximum tolerance to the lack of alpha amylase enzyme denatured due to ambient weather conditions, providing validity in the presence of enzyme activity in the aging tests of products, ensuring minimal loss of final product quality)
  • – Flours from countries where special redness (baguette color) is expected,
  • – FN value is numerically high (e.g. 400 and above in wheat varieties with intact gluten structure)
  • – In all bread processes subject to rapid fermentation
  • – 2.0-4.0 g / 100 kg

BENEFITS

This product provides a tolerant, improved fermentation resistance. It helps to produce the dextrins that yeast needs for continuous operation through fermentation. Faster fermentation rate and improved gas production. As we know, sugars produced by alpha amylase activity contribute to color formation. This product optimizes amylase activity to ensure intense color formation. Provides an improved bread volume and a great textural structure as it ensures continuous Monosaccharide production during the fermentation of the dough. Prevents the formation of crumbs. Reduces FN (Falling Number) and Amylograph HM value according to the dosage used.

    PRODUCT NAME

    ADK MATE 900
    ADK MATE 900
    GLUTEN REPLEISER

    UTILIZATION AREA AND RATE

    In bread flour production processes;

    1,0-3,0 gr / 100 kg

    BENEFITS

    For bread flour production, it is the most widely used baking improver special enzyme complex due to its properties that increase the strength and therefore the volume of the dough in the last stage of baking in order to provide maximum volume. This oxidizing agent acts directly on the structure of gluten proteins, strengthening the gluten network through the formation of disulfide bonds.

    PRODUCT NAME

    ADK MATE 905
    ADK MATE 910
    ADK MATE 910 P
    ADK MATE 910 L
    ADK MATE 910 PL

    UTILIZATION AREA AND RATE

    In pita and lavash production processes;
    10,0-15,0 gr / 100 kg

    BENEFITS

    The most difficult type of bread to develop is roll-out bread. The cultural diversity in this bread group is very high and the desired quality criteria differ for each product type. With the ADK MATE 905 and ADK MATE 910 product series, which provide features such as dough elasticity, crust color, inner softness, crisp structure, and freshness for 2-3 days, we offer excellent results to our business partners.

    PRODUCT NAME

    ADK MATE 915
    ADK MATE 915 YFK
    ADK MATE 915 M-YFK
    ADK MATE 920 YFK

    UTILIZATION AREA AND RATE

    In phyllo flour production processes;
    5,0-10,0 gr / 100 kg

    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.