Products

Application Area Flour Milling Industry Bread & Bakery Industry Product Group Orbazym FAA (Fungal Alpha Amylase) Dosage :- 0.2g-1g/100kg flour Application :- Flour, Bread And Bakery Products Industry Advantage :- Standardization Of Flours Improved Flour Quality And Performance Better Dough Rheology And Machinability Reduced Fermentation And Development Time Better Ovenspring

Application Area Flour Standardization Product Group OrbaMix FL Dosage :- 10-20g/100kg flour Application :- Flour Standardization Advantage :- Standardization Of Flours Improved Flour Quality And Performance Increased Water Absorption Capacity Removal Of Chemical Substances Cost Optimization And Sustainability OrbaMix KR 5 Dosage :- 10-20g/100kg flour Application :- Flour Standardization Advantage

Application Area Flat breads without volume Arabic breads. Sheeted, Yufka, Sambosa, Tortilla, Lavaş, Pide, Pita, Pizza type products Product Group OrbaFlat SF-3 Dosage :- 5g-40g/100kg flour Application :- Phyllo Dough Advantage :- Ability To Use Different Quality Flour Better Dough Rheology And Machinability Increased Dough Extensibility – Relax Gluten Prevented

Application Area Phyllo (Sheeted) Type Biscuit Rotary (Pavo) Type Biscuit Product Group OrbaProteo PX Dosage :- 10g-150g/100kg flour Application :- Phyllo (Sheeted) Type Biscuit Advantage :- Ability To Use Different Better Quality Flour Better Dough Rheology And Machinability Increased Dough Extensibility – Relax Gluten Prevented Shrinkage Standard Product Shape And

Application Area Sheeted Dough Crackers Fermented or unfermented soft dough crackers. Hard and thin crackers Soft and thick crackers Product Group Orba Proteo PX + Orba Fix TK Dosage :- 10g-150g/100kg flour, 20g/100kg flour Application :- Hard Cracker Advantage :- Ability To Use Different Better Quality Flour Better Dough Rheology

Application Area Wafer type of products have very high-water content which cause a very liquid dough texture. Classical wafers, ice-cream waffles, rulo kat and was a type of waffles are in this category. Product Group Orba ProteoG G Classical firm and crispy wafers (crispness is in foreground). Dosage :- 10g-100g/100kg

Application Area For all cake types. Top-Cup cake, Muffin, Swissroll, Layer, Baton, Sponge cakes Product Group OrbaFresh KE+ Dosage :- 100g/100kg flour Application :- All cake types Cup Cake, Muffin Cake, Baton Cake, Layer Cake Advantage :- Stable Cake Batter Better Oven Spring and Crumb Structure Increase in Cohesiveness Increase

Application Area Egg Reduction Product Group Orba Eggy Dosage :- 200g-300g/100kg flour Application :-  20% - 50% Eggs Reduction, Cup Cake, Muffin Cake, Baton Cake, Layer Cake Advantage :- Cost Advantage No Change In Texture, Quality And Mouthfeel Of The Product Stable Cake Batter Better Ovenspring And Colour Better Crumb

Application Area Fat Reduction Product Group Orba FIT Dosage :-150G/100KG flour Application :-  20% - 50% Fat Reduction, Cup Cake, Muffin Cake, Baton Cake, Layer Cake Advantage :- Cost Advantage Change in Texture, Quality and Mouthfeel of the product Stable Cake Batter Better Oven spring and Color Better Crumb Structure

Application Area Crusty Breads Baget, Baston (Turkish Bread) and Somun Bread Types Product Group Orba Pan Dosage :- 100g/100kg flour 200g/100kg flour Application :- Artisanal & Industrial Bread Advantage :- Ability To Use Different Quality Flour Better Dough Rheology And Machinability Reduced Fermentation Dough And Development Time Better Ovenspring Improved

Application Area Toast Bread Types High sugar content (%11-15) Low sugar content (%5) Contains high amount of preservatives (500g-750g/100kg) Product Group Orba Soft Universal Dosage :- 150g/100kg flour 200g/100kg flour 500g/100kg flour Application :- Toast Bread Advantage :- Ability To Use Different Quality Flour Better Dough Rheology And Machinability Reduced

Application Area Hamburger Bun Product Group Orba Soft Universal Dosage :-150g/100kg flour 200g/100kg flour 500g/100kg flour Application :- Hamburger   Bun Advantage :- Ability To Use Different Quality Flour Better Dough Rheology And Machinability Reduced Fermentation And Development Time Better Ovenspring And Crust Colour After Baking Increase In Volume Improved Crumb

Application Area Frozen Bagel, simit, croissant, baguette bread types product Product Group OrbaFRZ CROISSANT Dosage :- 4000g/100kg flour Application :- Croissant Advantage :- Better Dough Rheology And Machinability Frozen Process Performance Enhancer Preserved Structure And Quality After Frost Better Ovenspring And Colour After Baking Increase In Volume Improved Crumb Structure

Application Area For all type of pasta products Product Group Pasta MKN Dosage :- 40g/100kg flour Application :- Pasta Advantage:- Ability To Use Different Quality Flour Better Dough Rheology And Machinability Increased Dough Extensibility – Relax Gluten Prevented Shrinkage Standard Of Product Shape And Weight Better Product Improved Mouthfeel Of

Application Area Chocolate, Jam, Confectionery Industry Product Group Orba Invert L Application :- Chocolate, Jam, Confectionery Industry Advantage :- Invert Sugar Humectancy (Affinity) Freezing Point Depression Crystallization Control Reduced Viscosity Flavour And Colour Enhancement Texture Softening Cost Optimization And Sustainability