BONTA' INFINITE SRL

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ENZYME SOLUTIONS FOR FOOD AND FLOUR MILLING INDUSTRY
The line "NatEnzyme" of Bontà Infinite proposes to correct, standardize and vary the rheological and rheofermentographical characteristics of flours (alveograph, farinograph, extensograph, rheofermentograph, amylograph, falling number).The Company can realize customized enzyme solutions, in order to solve single problems regarding rheological and rheofermentographical properties of flours, or, according to a specific request, supply multi-purpose enzyme complexes with controlled action.

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MUL117 NatEnzyme Stabilase Elastic G 30

The product has been properly studied in order to obtain a strong stability in the farinograph and a reduction of P/L value; it is strongly recommended for strong flours with a high protein content but low stability.

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MUL164 NatEnzyme Elastic LP

The product has been properly studied in order to obtain a strong stability in the farinograph without changing the P/L value; it is highly recommended both for strong and weak flours that need rheologic and rheofermentographic stability.

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MUL278 NatEnzyme PL 2050

NatEnzyme PL 2050 is recommended for the standardization and correction of soft wheat flours, where the reduction of the alveographic P/L value is needed.

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