industrial-size

bakery-patisserie-size

kitchen-size

suitable-for-vegetarian-consumption

vegana-uygun

seker-ilavesiz

gluten-icermiyor

domestic

export

at-home

bakery

milling

patisserie

tart

waffle-pancake

cake

cookie

pasty

ice-cream

savory-bun

foods

toast

croissant

hamburger-bread

bread

macaron

pudding

milk-dessert

noah-s-pudding

bagel

cheesecake

donut

lavas-flatbread

pide

pizza

tortilla

dessert-with-syrup

hot-beverage

pogaca

endustriyel-boy

firin-pastane-boy

mutfak-boy

vejeteryan-tuketime-uygun

vegan-tuketime-uygun

yurtici

yurtdisi

ev-tuketimi

firincilik

degirmencilik

pastacilik

tart-turta-kis

waffle-pankek

pasta

kurabiye

borek

dondurma

acma

yemekler

corek

tost

kruvasan

hamburger-ekmegi

ekmek

makaron

puding

sutlu-tatli

asure

simit

serbetli-tatlilar

sicak-icecek

Ekazyme Ma-50 Enzyme Mix

Türkiye

Bread

Toast

It is recommended to use it in products such as hamburger buns, toast bread, and sandwich bread where softness is desired. In products where softness is desired, it provides extra softness starting from the third day.

Ekazyme MLT

Hamburger Bread

The amylase enzyme is responsible for reducing the falling number and amilograph values of flour with high falling number and amilograph values. It has a value of 90,000 SKB (Sandstedt-Kneen-Blish) units. It helps bread to have better blade opening and achieve better coloration.

Ekazyme SR

Lavaş / Flatbread

Pide

Bagel

It provides a uniform interior structure and volume in bread, allowing the produced products to remain soft and delaying staleness, resulting in better color.

Unafer P/L 

Tortilla

It is developed for flours used in doughs that require easy rolling, such as lavash and tortilla. With its special enzyme content, Unafer improves the dough's ability to be easily rolled without tearing. It enhances the elasticity of the dough in products where ease and workability are desired, such as lavash and tortilla. It provides volume, color, and softness to the final product.

Unafer-SR Flour Improver

<span data-sheets-value="{&quot;1&quot;:2,&quot;2&quot;:&quot;It is a flour improver developed specifically for pita bread flours. It enables easy and tear-free rolling of the dough. It enhances the dough's elasticity in products like pita bread where ease and workability are desired. It provides volume, color, and extra softness to the final product.&quot;}" data-sheets-userformat="{&quot;2&quot;:769,&quot;3&quot;:{&quot;1&quot;:0},&quot;11&quot;:4,&quot;12&quot;:0}">It is a flour improver developed specifically for pita bread flours. It enables easy and tear-free rolling of the dough. It enhances the dough's elasticity in products like pita bread where ease and workability are desired. It provides volume, color, and extra softness to the final product.

Unapasta

It is a pasta improver designed for pasta made from durum wheat in combination with soft wheat semolina, which prevents softening and sticking during and after cooking. It ensures the clarity of the cooking water, the desired shine, and the firm texture of the pasta. It is a flour improver that enhances the visual and sensory qualities of both dry and cooked pasta.

Unapasta Gold

It is a pasta improver developed for pasta made from soft wheat semolina, which prevents softening and sticking during and after cooking. It ensures the clarity of the cooking water, the desired shine, color, and firmness of the pasta. It enhances the visual and sensory properties of both dry and cooked pasta, improving color quality.

Unaprim

<span data-sheets-value="{&quot;1&quot;:2,&quot;2&quot;:&quot;It is developed for medium-strong flours. It increases the dough's kneading stability, processing tolerance, and fermentation stability. It provides the bread with a flexible and homogeneous structure, ensuring good volume and delaying staling.&quot;}" data-sheets-userformat="{&quot;2&quot;:771,&quot;3&quot;:{&quot;1&quot;:0},&quot;4&quot;:{&quot;1&quot;:2,&quot;2&quot;:16776960},&quot;11&quot;:4,&quot;12&quot;:0}">It is developed for medium-strong flours. It increases the dough's kneading stability, processing tolerance, and fermentation stability. It provides the bread with a flexible and homogeneous structure, ensuring good volume and delaying staling.

Unaprim 100

<span data-sheets-value="{&quot;1&quot;:2,&quot;2&quot;:&quot;It is developed for strong flours. It provides dough stability, allowing the bread to have better crust opening, better color, and better volume. It also delays the staling of bread.&quot;}" data-sheets-userformat="{&quot;2&quot;:769,&quot;3&quot;:{&quot;1&quot;:0},&quot;11&quot;:4,&quot;12&quot;:0}">It is developed for strong flours. It provides dough stability, allowing the bread to have better crust opening, better color, and better volume. It also delays the staling of bread.

Unaprim Battard

It is developed for very strong flours. It eliminates the squeezing problem, especially in bread made from dough with long fermentation processes. It provides dough stability, allowing the bread to have better crust opening and better volume.

Unaprim Plus

Unaprim is a high-performance flour improver developed for medium-strong flours. It enhances the dough's stability and strengthens the gluten. It addresses any weaknesses that may occur in the dough and improves its durability, especially in long fermentation processes. Additionally, it provides volume, color, and softness to the bread.

Unaprim Power

It is developed for medium-strong flours. Especially in doughs with long fermentation processes, it provides maximum dough stability, allowing the bread to have better slashing and volume.

Unaprim SR

It is developed for medium-strong flours. It increases the dough's kneading and processing tolerance as well as fermentation stability. It ensures that the bread has a homogeneous and flexible structure and achieves good volume. It minimizes the problem of staleness in bread.

Unasim

It is a flour improver developed for simit (a type of Turkish sesame bread) flours. It enhances the dough's workability, making it easier to roll out simit dough. It particularly enables the desired cracks to form at the folding points and facilitates the production of crispy simits with a smooth and consistent texture both inside and outside. Additionally, it contributes to the volume and color of the final product.

Unavit

It is specifically developed for weak flours. It ensures that the bread has a flexible and homogeneous structure, as well as good color and volume.

Unavit Plus 

<span data-sheets-value="{&quot;1&quot;:2,&quot;2&quot;:&quot;It minimizes weevil damage and strengthens gluten. It increases the dough's kneading, processing tolerance, and fermentation stability. It ensures that the bread has a flexible and homogeneous interior structure, allowing the bread to achieve good volume.&quot;}" data-sheets-userformat="{&quot;2&quot;:769,&quot;3&quot;:{&quot;1&quot;:0},&quot;11&quot;:4,&quot;12&quot;:0}">It minimizes weevil damage and strengthens gluten. It increases the dough's kneading, processing tolerance, and fermentation stability. It ensures that the bread has a flexible and homogeneous interior structure, allowing the bread to achieve good volume.

Unazim

<span data-sheets-value="{&quot;1&quot;:2,&quot;2&quot;:&quot;It increases the dough's kneading and processing tolerance and enhances fermentation stability. It ensures a homogeneous and flexible structure inside the bread, allowing the bread to achieve good volume.&quot;}" data-sheets-userformat="{&quot;2&quot;:769,&quot;3&quot;:{&quot;1&quot;:0},&quot;11&quot;:4,&quot;12&quot;:0}">It increases the dough's kneading and processing tolerance and enhances fermentation stability. It ensures a homogeneous and flexible structure inside the bread, allowing the bread to achieve good volume.

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