RAMA's long experience in designing and handing specialized baking enzymes, in combination with its infrastructure and experienced personnel are exploited for the production of enzyme products and blends which are ideal for flour application in rollers.
Furthermore, RAMA provides concentrated pre-blends for the production of flour improvers at an industrial level. PRODUCT | APP. | DEFINITION | DOSAGE | SPECIAL EFFECTS | VOLUME ENHANCER | ELASTICITY | CRUMB STRUCTURE | Α-Amylase 5000 SKB | Flour Improver | a-amylase fungal | 50-150 ppm | ++ | N/A | N/A | Fungal Amylase 180 BG | Flour Improver | a-amylase fungal | 80-120 ppm | +++ | N/A | N/A | Fungal Amylase Super BG | Improvement, Flour Conditioner | a-amylase fungal, Hemicellulase | 80-120 ppm | +++ | +++ | ++ | Multizyme 3 | Improvement, Conditioning and flour Stabilization | a-amylase fungal, Hemicellulase | 80-120 ppm | ++ | +++++ | ++ | Multizyme M30 | Improvement, Conditioning and flour Stabilization | a-amylase fungal, Hemicellulase | 75-150 ppm | +++ | +++ | +++ | Multizyme MA50S | Improvement, Conditioning and flour Stabilization | a-amylase fungal, Hemicellulase Ascorbic Acid | 800-1200 ppm | +++ | +++ | ++ |
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FOOD INGREDIENT 
