Peter Rassloff Instruments & Services (Cape) CC.

 PRIS Cement Instruments

Johannesburg

Tel: +27 (0)11 425 1151 /  +27 (0)11 425 3948

+27 (0)11 425 1839 

Roaming Cell: 

+27 (0)82 4666 469 Maria

 

We have relocated our Cape Town offices and are now only working from our Johannesburg office

Flour Improvers/Enzymes

 

Enzymes 

 

Provit Enzyme

 

  • Increase available carbohydrates
  • Improves oven spring
  • Increases shelf live
  • Enhance crust, colour and structure

 

 

Provit Enzyme is fungal alpha amylase enzyme min 140000 SKB.

Provit Enzyme S

 

  • Increase available carbohydrates
  • Improves oven spring
  • Increases shelf live
  • Perfect crust structure

 

 

Provit Enzyme-S is a fungal alpha amylase. Activity is 60000 SKB.

Provit Enzyme H

 

  • Aids Gluten development
  • Improve dough properties and softness
  • Improves fermentation stability and gas retention capacity
  • Reduce dough stickiness

 

 

Provit Enzyme-H is a bacillus xylanase enzyme.

Provit L

 

  • Ensure dry and fluffy doughs
  • Used to reduce or replace baking emulsifier
  • Improves Machine ability
  • Improves dough and fermentation stability

 

 

Provit-L is a lipolytic enzyme preparation. 10800 unit/gr.

Provit G

 

  • Improves dough relexation and fermentation stability.
  • Bromate replacer oxidising enzyme
  • Excelent baking volume and extraordinary oven spring

 

Provit-G is a Glucose oxidase enzyme. Activity is 10800 unuti/gr.

Johannesburg

86 Pretoria road, Rynfield, Block 1,
Benoni, 1501