Compound baking enzymes for bread crumbs
Sunson Compound baking enzymes (for bread crumbs) is a compound enzyme product carefully formulated with amylase, glucose oxidase and hemicellulase, etc. The synergies between these enzymes during processing of bread crumbs render bread crumbs better texture and higher quality.
lA natural and safe bread improver;
lImprove dough texture and the quality of bread crumbs;
lAdaptable to different types flour and bread crumb products by optimization of processing parameters;
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CONDITION
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RANGE
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Activity Temperature |
25℃-70℃
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Optimum Temperature |
40℃-50℃
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Activity pH
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3.0-7.0
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Optimum pH
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5.5-6.5
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No.
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ITEMS
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INDEX
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1
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Particle size (% <100 mesh) /(%) |
≥90
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2
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≤8.0
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3
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Lead/(mg/kg)
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≤5.0
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4
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Arsenic/(mg/kg)
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≤3.0
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5
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Total viable count/(CFU/g) |
≤50000
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6
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Coliform Bacteria/(CFU/g) |
≤30
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7
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Escherichia coli |
(CFU/g)
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<10
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(MPN/g)
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≤3.0
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8
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Salmonella/(25g)
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Not Detected
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White powder. Color may vary from batch to batch. Color intensity is not an indication of enzyme activity.
The recommended dosage is 10-15g/100kg flour. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with a convenient volume.
Enzyme preparations are proteins that may induce sensitization and cause allergic type of symptoms in susceptible individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa. Any direct contact with human body should be avoided. If irritation or allergic response for skin or eyes develops, please consult a doctor.
ØPackage： 25kg/drum.
ØStorage： Keep sealed in a dry and cool place and avoid direct sunlight.
ØShelf life: 12 months in a dry and cool place.
| E-mail: sunson@chinaenzymes.com |
| Tel:86-20-86586087 86-10-58246891 |
| Fax:86-20-86586895 86-10-58246862 |
