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RAMA has long experience in designing specialized flour improvers for application in the bakery industry. Depending on the production process and the infrastructure of the production units, RAMA can suggest or create the ideal product for your industry's specialized needs.
In addition, RAMA has developed a range of general use improvers which can be applied in a wide range of environments and applications. Furthermore, there are also specialized flour improvers for biological products, etc. All RAMA's products are available at a great concentration level. PRODUCT | APP. | DEFINITION | DOSAGE | SPECIAL EFFECTS | VOLUME ENHANCER | ELASTICITY | CRUMB STRUCTURE | VELCOZYME BT | General Bakery Improver | Baking Enzymes, Ascorbic Acid | 1% | ++++ | ++ | N/A | VELCOZYME T | Toast and sandwich bread | Baking Enzymes, Ascorbic Acid | 1% | ++++ | ++ | +++ | VELCOZYME P | Pies, Puff | Baking Enzymes, Ascorbic Acid E471e | 0.5% | ++ | ++++ | ++ | VELCOZYME S | Puff, Flaky pastry | Baking Enzymes, Ascorbic Acid E471e | 0.5% | + | ++++ | ++ | VELCOZYME CR | Croissants | Baking Enzymes, Ascorbic Acid E471e | 1% | +++ | ++++ | +++ | VELCOZYME FD | Frozen Pastry | Baking Enzymes, Ascorbic Acid E471e | 1% | ++++ | ++ | Ν/Α | VELCOZYME F | Flaky pastry | Baking Enzymes | 1% | + | ++++ | ++ | VELCOZYME K | Durum Wheat flour | Baking Enzymes, Ascorbic Acid | 1% | ++++ | ++ | Ν/Α |
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FOOD INGREDIENT 
