Enzymes For Flour Xylanase Xyl102

1. Improve operating performance of Dough. 2. Better flour quality and enlarge the volume of leavened dough. 3. Prevent ageing from bread and prolong the shelf-life. 4. Strengthen the elasticity of gluten structure and enhance water binding capacity. Fungal Xylanase Recommend Dosage: 10-20ppm (1.0-2.0g/100kg flour) Shelf Life: 12 months.

1. Improve the operating performance of dough. 2. Improve the stability of Dough 2. Improve the inflation rapidity and quality of bread 3. Good synergy with other enzyme or flour improver. 4.Good Liquidity. Recommend Dosage: 30-40ppm (3.0-4.0g/100kg flour) Shelf Life: 12 months.

Product: Invertase Enzyme for Invert Sugar Syrup Production and Confectionery Liquid Invertase Sinzym SUC-SL Talk to us: - Simplifiered production processing; - Enhanced sweetness and reduced lower viscosity; - Less crystallization and longer shelf-life in confectionery; - Enhanced texture and clear-golden color stabilities. Description: Invertase (-fructofuranosidase) is the common name for Sucrase which catalyzes the hydrolysis of sucrose and breaks it down into an equal molar mixture of glucose and fructose. The resulting mixture of fructose and glucose is called the invert sugar syrup. Invert sugar syrup is used in many applications such as beverage and baking applications, but most commonly it is directly used in food processing such as confectionery to produce a soft fondant center. In addition to its main confectionary application, this enzyme can be used to produce melibiose from raffinose or D-Fructose from inulin. It can also be used in some specialty fruit juice products to decrease sucrose levels. Enzyme: Invertase Enzyme Preparation Synonyms: Sucrase, Invertin, Saccharase, Fructofuranosidase,D-Fructofuranoside fructohydrolase Appearance: Clear light yellow liquid Souring Origin: Aspergillus sp. Application: Invert Sugar Syrup, Molasses, sugar syrups, Fruit Juice, Confectionery Fillings, Marzipan, Nutraceuticals, Food Supplement, Digesting Nutrition Total Aerobic Plate Count: 10,000 CFU/G max Coliforms: 30 MPN/G max Escherichia Coli in 25 g: None Detected Salmonella in 25g: None Detected Antibiotic activity: None Detected Mold and Yeast: 100 CFU/g max Usage rate: For the complete invert sugar inversion, the recommended dose rate is usually 0.15-0.2% of 70% sugar solution and added after the fluid cold down below 70 C. 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 60-70 C. Enzyme will be inactivated quickly above 80 C. Packing: 25kg per plastic drum; it is available in different types of packaging. Please contact the sales representative for more information.

Product Name: Maltogenic Amylase Zymopan Sofresh 800 Ensured freshness that extended the shelf-life Uniquely preserved softness and resiliency Enzyme: Maltogenic Amylase Preparation Synonyms:Maltogenic -amylase, Glucan 1,4--maltohydrolase, 4-alpha-D-glucan alpha-maltohydrolase CAS#: 160611-47-2 IUB#: 3.2.1.331 Appearance: Yellowish to brown powder Souring Origin: Bacillus sp. Application: Flour and dough Conditioner Bread improver, Flour treatment; Flour Improver, Cake and Sponge dough Improver Total Aerobic Plate Count: 50,000 CFU/G max Coliforms: 30 MPN/G max Escherichia Coli in 25 g: None Detected Salmonella in 25g: None Detected Antibiotic activity: None Detected Description: An maltogenic �±-amylase enzyme preparation that catalyzes hydrolysis of (1->4)-alpha-D-glucosidic linkages in polysaccharides in cereal food for use as dough/bread improver or the treatment of flours, which is produced by submerged fermentation of the selected bacterium. The product is also widely used to produce large quantities of fermentable maltose sugar. Usage rate: The recommended dose rate is usually 10-100 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 proofing temperatures and at temperature up to 50-65�°C. Enzyme will be inactivated quickly above 65�°C. Packing: 25kg per cardboard drum; it is available in different types of packaging. Please contact the sales representative for more information.

1. Improve the operational performance of dough. 2. improve the stability of dough. 3. improve the inflation rapidity and quality of bread 4. good synergy with other enzyme or flour improver. 5. good liquidity. Recommend Dosage: 10-20 ppm (1.0-2.0g/100kg flour) Shelf Life: 12 months.

Supplier: Flour, whey, starches, enzymes & emulsifiers, colors, flavors

Supplier: Enzymes, such as lipase, phytase, catalase, xylanase, protease

Supplier: Feed enzymes, phytase, xylanase, mannanase, cellulase, alpha-galactosidase, glucanase, amylase, protease, lipase, complex enzymes

Supplier: Amylase enzyme, invertase enzyme, papain enzyme, xylanase enzyme, cellulase enzyme, phytase enzyme,