Compound baking enzymes for bread
Sunson Compound baking enzyme (for bread) is carefully formulated with amylase, glucose oxidase and lipase, etc. These activities work cooperatively to jointly improve dough texture and bread quality.
lA natural and safe bread improver;
lUpgrade dough handling properties, dough texture, improve bread shape and softness;
lImprove dough oven spring and bread volume;
lRetard staling of starch, extend shelf life of bread;
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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 30-80g/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 |
