Product Name: Zymopan BGO5000 Enzyme: Glucose Oxidase Synonyms: Oxido-reductase, glucose oxyhydrase, -D-Glucose:oxygen 1-oxidoreductase Appearance: Yolk yellow powder Origin: Aspergillus niger Application: Beverage, Bread improver, Dietary Supplements, Animal Feed Total Aerobic Plate Count: 50,000 CFU/G Coliforms: 30 MPN/G max Escherichia Coli None Detected Salmonella None Detected Antibiotic activity None Detected Efficacies: - Can form linkages that increase the gluten strength. - Improves better dough oven spring and assists to get larger loaf volume - Can be as a processing aid in the manufacture of food such as cheese, beer, carbonated beverages and fruit juice. Description: An oxidazing enzyme preparation for use in cereal food as dough/bread improver or the treatment of flours or in other food processing, which is produced by fermentation with a selected strain of a fungus. Usage rate: In the bakery, the recommended dose rate is usually 5-20 ppm on flour weight. The optimal dosage depends on the practical variety of the material or production process. Application range: Active at temperature up to 50-65�°C. Enzyme will be inactivated quickly above 65C. Packing: 25kg cardboard drum; it is available in different types of packaging. Please contact the sales representative for more information.
Product Name: Zymopan BHC Enzyme: Xylanase Synonyms:Hemicellulytic enzyme, hemicellulase, endo-1,4-xylanase, endo-(1->4)-beta-xylan 4-xylanohydrolase Appearance: Yellowish to brown powder Origin: Trichoderma reesei Application: Bread improver, Dietary Supplements, Animal Feed Total Aerobic Plate Count: 50,000 CFU/G Coliforms: 30 MPN/G max Escherichia Coli None Detected Salmonella None Detected Antibiotic activity None Detected Efficacies: â?¢ Increased loaf volume with softer crumb structure â?¢ Improves dough "gas"retention and over spring â?¢ Improves dough stability,fermentation tolerance and extensibility â?¢ Improves dough machinability in terms of more mixing toleranc Description: A hemicellulytic enzyme preparation for degrading the linear polysaccharide xylan into xylose as dough/bread improver or the treatment of flours, dietary supplement etc.., which is produced by submerged fermentation of a micro organism. Usage rate: The recommended dose rate is usually 5-20 ppm on flour weight. While, the optimal dosage depends on the practical variety of the materials or production process (within a different temperature, pH and processing time). Application range: Active at temperature up to 60-65°C. Enzyme will be inactivated quickly above 65°C. Packing: 25kg cardboard drum; it is available in different types of packaging. Please contact the sales representative for more information.
Bakery enzyme, bread improver Hemicellulytic enzyme Product Name: Zymopan® ANX Enzyme: Xylanase (endo-1,4-β-xylanase, EC 3.2.1.8) Synonyms: Hemicellulytic enzyme, hemicellulase, endo-1,4-xylanase, endo-(1->4)-beta-xylan 4-xylanohydrolase Appearance: White to creamy powder Origin: Aspergillus niger Application: Bread improver, Dietary Supplements, Pulp and Paper, Plants and Fruits, Animal Feed, Waste Water Total Aerobic Plate Count: 50,000 CFU/G Coliforms: 30 MPN/G max Escherichia Coli None Detected Salmonella None Detected Antibiotic activity None Detected Efficacies: Standardizes flour and reduce variations in flour quality Increased loaf volume with softer crumb structure Improves dough "gas" retention and over spring Improves dough stability, fermentation tolerance and extensibility Improves dough machinability in terms of more mixing tolerance. Description: A hemicellulytic enzyme preparation for degrading the linear polysaccharide xylan into xylose as dough/bread improver or the treatment of flours, dietary supplement etc.., which is produced by submerged fermentation of a micro organism. Usage rate: The recommended dose rate is usually 5-20 ppm on flour weight. While, the optimal dosage depends on the practical variety of the materials or production process (within a different temperature, pH and processing time). Application range: Active at temperature up to 50-65°C. Enzyme will be inactivated quickly above 65°C. Packing: 25 kg cardboard drum; it is available in different types of packaging. Please contact the sales representative for more information.
Product Name: Zymopan BX3 Enzyme: Xylanase Synonyms: Hemicellulytic enzyme, hemicellulase, endo-1,4-xylanase, endo-(1->4)-beta-xylan 4-xylanohydrolase Appearance: White to creamy powder Origin: Aspergillus niger Application: Bread improver, Dietary Supplements, Animal Feed Total Aerobic Plate Count: 50,000 CFU/G Coliforms: 30 MPN/G max Escherichia Coli None Detected Salmonella None Detected Antibiotic activity None Detected Efficacies: â?¢ Standardizes flour and reduce variations in flour quality â?¢ Increased loaf volume with softer crumb structure â?¢ Improves dough "gas"retention and over spring â?¢ Improves dough stability,fermentation tolerance and extensibility â?¢ Improves dough machinability in terms of more mixing tolerance Description: A hemicellulytic enzyme preparation for degrading the linear polysaccharide xylan into xylose as dough/bread improver or the treatment of flours, dietary supplement etc.., which is produced by submerged fermentation of a micro organism. Usage rate: The recommended dose rate is usually 1-10 ppm on flour weight. While, the optimal dosage depends on the practical variety of the materials or production process (within a different temperature, pH and processing time). Application range: Active at temperature up to 50-65°C. Enzyme will be inactivated quickly above 65°C. Packing: 25kg cardboard drum; it is available in different types of packaging. Please contact the sales representative for more information.
Flour for professional purposes at artigianal and industrial levels: bakers, pizza makers, pastry makers. In 25kg paper bags.
ready to use mixes for bread and pastry making. 25Kg paper bags.
Bakery enzyme, bakery improver and bakery ingredients .
Pancreatin pancreatin - enzyme principally amylase, lipase, protease, extracted from pigs, sheep, cattle.
Sponge mix 25 kg kraft bag
Cold glaze 6 kg pail
1.Function and using range: This product is a kind of solid enzyme which is extracted from Bacillus subtilis which is deeply fermented. It can hydrolyze the macromolecular protease to amino acid,etc.Meanwhile,it is used to remove the fur, soften the skin, remove glue of the silk, reclaim film and medicine,etc. 2.Define of enzyme activity: In the case of 30 centi degree and PH:7.5,the speed, using 1g solid enzyme powder to hydrolyze casein can produce 1ug tyrosine in one min,is defined as enzyme activity(u/g). 3.Product specification and package: This product is powder. content of water is below 6 percent. internal package:2kg,and external package:20 or 30 kg.enzyme activity:50000u/g. 4.Product standard: It accords with business standard of QB1805-93 of people republic of China. 5.Using condition: The best temperature:35-45 centi grade The best PH:6.5-7.5. 6.Adding amount and using methods: 1. Used in removing fui of feather, removing fui with enzyme(35-4235-42pH7.520-25u/ml)-wash-dip acid. 2. Usd in reclaiming file.45 centi grade,PH7.0-7.5,20-23u/g 3. Used in removing glue of silk: advanced dissolve-remove water-acid disolve(protease 18-24u/g,soap 0.75%,48-50¡æ30-60minutes,PH7-8)-remove water-pull skin-wash-remove water-shake-bake-shake. 4. Used in medicine: it can be used to treat chronic bronchitis,cough,etc. 5. Used in feed: it can be mainly used together with amylase, acid protease, cellulose enzyme, sugar enzyme,etc.It can be expansively used in the feed of pig, fish and other animals. After this enzyme is put into the feed, you can well control of the temperature, moisture, PH and working time in order to dissolve the material in the function of this enzyme. If you feed animals in a small scale, you can add the enzyme directly, and stir sufficiently, and then feed animals. Generally the proper amount is 0.1-1.0 percent compared to the feed. 7.Storage and transportation: This product is a activated substance, which should be put in cool, dry place, and avoided strong sunshine,heat,moisture.In the transportation, you should avoid strong shining and raining them. In the event of 25 centi degree, enzyme activity can be well kept over 85 percent in six months. 1kg/bag
1.Product presentation: Glucoamylase is extracted from the fermented deeply excellent Aspergillus Niger. It can start from the non-reducing end of starch molecule to decompose Alpha-1,4 glucose glycosidic linkage to transfer to gulcose.It can be used expansively in beer brewing,alcohol,monosodium glutamate, starch sugar,antibiotics,etc. 2.Define of enzyme activity: Amount of Glucamylase it need that hydrolyzing dissolved starch in one hour can produce one milligram glucose on condition that one gram or one ml enzyme is kept in 40 centi grade and PH4.6 can be defined as a enzyme activity unit(u/g,u/ml). 3.Product specification and package Solid:50000 u/g 100000 u/g Liquid:100000 u/ml 4.Using condition: 1.Temperature: range:4065 centi degree, the best temperature:5860 centi degree. 2.PH: valid range:3.05.5,the best PH:4.04.5. 5.Using methods: 1. Beer brewing: This product can be added before fermentation and saccharification start, which can improve fermentation. Recommended using amount:100-300 u per gram material. 2. Starch sugar business: After this material is liquefied,PH is adjusted to 4.2-4.5,and temperature is reduced to 60 centi grade, and then glucamylase is added to start to sacharification.Recommended amount: 100-300 u per gram material. 3. Alcohol business: When the material is boiled and temperature is reduced to 60 centi grade, you can add glucamylase.Recommended amount:120200 unit per gram material. Temperature is kept about 30-60 mins,and after temperature of material get cold, you can ferment it. 4. Monosodium, Antibiotics business: After starch is liquefied and temperature is reduced to 60 centi grade, you can change PH to 4.5,and then add gulcoamylase.Recommended amount:100300 unit per gram material. 6.Package and storage: 25 kilogram per barrel. This product must be put on cool and dry place and avoided sunshining.It can be kept well six months under low temperature conditions. 1kg/bag
Product presentation: Beta-dextranase(beta-1,3-1,4-glucosidase) is made by liquid fermentation deeply adopting Bacillus licheniformis bacterial strain. This product is an endo protease, and it is used specially in Beta-dextranases 1,3 and 1,4 indicant key, and generates 3-5 oligose and glucose. This product can dissovle validly Beta glucose on the endosperm cytoderm of wheat and grain. It can be used to induce the viscosity of malt juice in the beer brewing, improve the character of filter and the dissolution rate of malt, avoid beer mixture, stable the beer quality. Product specification and quality index: 1, Operating standard:Q/FSMW001-2003. 2. Appearance:solid,tawny powder. 3. Enzyme activity:1000,2000u/g. 4.Water concent: ¡Ü8.0. Enzyme activity define: In the condition of 40 centi grade,PH6.0,the quantity of using enzyme that hydrolyzing 1% barley Beta-dextranase can cause 1 micromole glucose can be defined as an enzyme activity unit. Using condition: Temperature range:30-60 centi grade, the most suitable temperature:50-55 centi grade;PH range:4.8-7.5,the most suitable PH range:6.0-6.5. Using methods: You should add it when the malt start to sugar and the suitable quantity is 100-300g per ton malt in the process of sugaring. You can add it into the fermentation cylinder together with the cool malt juice, and the suitable quantity is 4-10g per ton malt juice. Store condition: Product should be stored in dry and cool place. The enzyme activity will not be below the signed enzyme activity and can last 12 months if it can be stored below 10 centi grade;enzyem activity can be more than signed enzyme activity 95 percent and can last 6 months if this product can be store below 25 centi grade. Attention: This product adopt the international-popular market unit of enzyme activity of Beta-dextranase,which is 1000 times bigger than popular marked unit of enzyme activity in national feed business In the case of 40 centi grade,PH5.0,that every minute generates 1 micromole glucose can be seen as an enzyme activity).That is1000u/g of this product is the same with the 1000000 u/g of back,therefore,you should pay some attention to the define of the enzyme activity when you choose Beta dextranase.
Product presentation: Beer complex enzyme which is independently combined by our corporation consists of some kinds of excellent enzyme which is used in beer brewing industry, including Beta-amylase,Xylanase,Cellulose,Neutral protease, Middle-temperature Alpha-amylase,etc Through many experiments and pilot plant test, the proportion of combination is very reasonable and efficient, and can exert their function of all kinds of enzyme preparation. It has been used expansively in beer brewery, which has obtained good result. Specification: One kg per bag(Aluminum foil bag) 20kg per barrel. Beta-dextranase:5600 IU/g Xylanase:2600 IU/g Cellulose:2200 IU/g. Neutral protease:35000 u/g Middle-temperature Alpha-amylase:1500 u/g. 98 percent can pass 80 meshed normal sieve. Using methods: Recommended amount of beer saccharification is 200-500 g per ton malt This beer complex enzyme mainly used in the process of saccharification of material which contents 10-40 percent of malt. In the event of high-concentrated glycation and using numerous national malt, the best using amount is 300-600 g per ton malt(net weight). If the result of glycation is very good, you can properly reduce the using amount. This enzyme can be added after material has been put into mesh copper. This enzyme can be directly put into mesh copper. Using condition: PH range: proper PH:3.6-6.5, the best PH:5.5. Temperature: proper temperature:40-75 centi grade,the best:65 centi grade. Using result: It is mainly used in the process of saccharification of beer brewing to improve and raise result of glycation. 1. It can validly decompose Xylanase,Beta-dextranase,reduce viscosity of malt juice, increase malt juice and beer¡¯s filter efficiency and quality. 2. Improve receiving rate of malt juice. 3. Decompose protease, improve content of Alpha-amino nitrogen and dissolved nitrogen in malt juice. 4. Improve washing result of filter, boiling machine 5. Increase amount of filtering beer each time. 6 Avoid validly turbidness to improve beer non-biological stability. Storage and transportation: This product is a kind of active substance, which should be put on the cool, dry place, avoiding strong shine,heat,moisture.If can be well kept six months below 25 centi grade, one year below four cent grade.
Gellan gum, fungal alpha-amylase, glucoamylase, amylase(high-temp, middle-temp), beer complex enzyme, double-effect antioxidant, lipase cellulase, protease, beta-dextranase, xylanase, catalase.
Baking ingredients like baking powder, custard powder, bread improver, glucose powder, cornflour, dry flavour powders.
Pinwei Non Dairy Whip Topping Cream is the whip topping of superior performance and good stability. It is of sweet fragrance and light sweet cherish. It is especially suitable for medium and small bakeries. It has high quality, reasonable price and high performance. It is always the best choice to make the decorative cakes. 1kg/pcs,12pcs/carton,carton size:302mm*242mm*238mm.
With extremely attractive haagen-dazs vanilla flavour, thick milky flavor, it is a smooth and delicate and the best product among the cream. It is the best choice of making dessert with high quality and high grade in the top-grade bakeries, wine shops, caterings and coffee houses. 1kg/pcs,12pcs/carton,carton dimension:302mm*242mm*238mm.
Name: ZL-2000 Gable Top Carton Filling Machine Code: ZL-2000 Description: The whole process is automatically computer program controlled. It only takes one person. It can be used in filling milk, butter, thin fermented yoghurt, lactobacillus drink, fresh fruit juice, etc. Technical parameters: 1 Capacity: 250, 500, 750, 1000ml. 2 Output per hour: 2000 boxes / (500ml). 3 Material: Type A milk carton paper (card board, bottom size 70mm by 70mm ). 4 Cover No cover. 5 Filling temperature: 5-50degrees. 6 Guarantee period: Pure milk, fermented yoghurt:7-21 days (2-6 degrees to keep). Acidity juice: 30-60 days (2-6 degrees to keep). Non dairy whip toppings: 12 months (- 18 degrees Celsius). 7 Power: 18KW. 8 Compressed air pressure: 1.0-1.4 Mpa. Flow: 1.4-2M3 / min. No oil, no dust and no water. 9 Cold water: flow no less than 40L/min, tempreture no more than 15 degrees Celsius. 10 Dimension: 3.2 m * 1.2m*2.8m. 11Weight: 3000KG. 12 Installation requirements: cement tile, ground tile and plastic floor tile. Dimension: 3.2 m * 1.2m*2.8m, Weight: 3000KG.
These marinades are availble in two types: Fry marinades and Tandoori marinades. Fry Marinades: For Fry marinades Mix 1kg of Chicken/ vegetable/ panner (for vegetables add 10tsp of water also) with 80 - 100gms of our marinade and keep it for 2hrs for marination. Heat oil in a pan, sautT 2 chopped medium onions till it turns golden brown. Add marinated chicken / vegetable and sautT till it gets fully cooked. Serve hot with naans, rice or use as sandwich fillers. Hear is a list of some of our Fry marinades: ò Salt & Pepper ò Chilly Chicken ò Thai Chicken ò Kentucky Flav ò Chettinadu chikn ò Chicken 65 ò Fish Fry. Tandoor Marinades: For tandoor marinades Mix 1kg of Chicken/ vegetable/panner (for vegetables add 10tsp of water also) with 10 tsp of our marinade and keep it for 2hrs for marination. Put the Chicken/ vegetable/ panner onto the skewer and cook in a moderately hot tandoor or a pre heated oven (200 0C) for 10 to 12 minutes or until almost done. Upply butter on the top and cook for 4 minutes again. Serve with onion rings and lemon wedges. If required add salt to taste. Hear is a list of some of our tandoor marinades: ò Chicken tikka ò Cilantro chicken ò Hariyali tikka ò Kali Mirch Tikka ò Lasooni tikka ò Malai tikka ò Tandoori Chicken ò Seekh kabab. 1Kg packing
