box of 10 kg containing 10 packages of 1 kg.
ACTIVA® is an enzyme preparations line based on transglutaminase, an enzyme that has the ability to polymerize food proteins and improve their characteristics, resulting in technological benefits for the food industry and consumers.

‍ACTIVA STG-F is an enzyme preparation indicated for flour, pasta and bakery products applications.

Benefits

BREAD
& PASTA
FRESH PASTA
• Increase the productivity by reduction of pasta breakage during cooking and improve the machinability.
• Quality and yield improvement by reduction of solids losses during cooking and stickiness.
• Possibility of cost reduction* by formulation adjustments keeping the product quality.
• Texture improvement by firmness increases, elasticity and strength of the dough.
• Flour standardization by enhancement of the gluten net.
• Clean label.
BREADS
• Increase of specific volume.
• Possibility of cost reduction* by formulation adjustments keeping the product quality.
• Quality and texture improvement.
• Uniformity of the alveoli.
• Machinability improvement by reducing the stickiness of the dough.
• Productivity increase.
• Clean label.
• Improves the tolerance of fermentation.
FLOUR
• Flour  standardization.
• Fortification of gluten protein net.
• Improvement of rheological parameters.
• Possibility of cost reduction* by formulation adjustments keeping the product quality.
• Productivity increase.
• Provides the texture improvement.
• Clean label.
PLANT  BASED
PRODUCTS
READY MEALS
• Texture and firmness improvement
• Promotes the productivity improvement due to greater pasta extensibility.
• Clean label.
*The possibiliy of the cost reduction will depend on the formulation of the product.

  • Increase in productivity - reduction of pasta breakage during cooking and improvement of machinability.

  • Improvement in quality - reduction of solids losses in cooking and stickiness.

  • Cost reduction - optimization of the formulation and better usage of your ingredients.

  • Texture improvement - increases the firmness, elasticity and strength of the final product.

  • Flour standardization - enhancement of the gluten protein net.

Usage Recommendations

The dosage of ACTIVA STG-F varies according to the type of product and objective desired in each application.
Contact us for technical support.

Legislation

In Brazil:
Exempted from registration in accordance with Brazilian legislation RDC n° 23/00 and RDC n° 240/18.
The product complies with Brazilian legislation RDC n° 26/15 and JECFA and Codex guidelines.

Additional Information

Made in Brazil.