Improves dough fermentation and handling stability
Reduces or replaces emulsifiers
Increases volume with closed and fine crumb structure
Softer crumb structure and more extended shelf life
More cellular and whiter appearance of the crumb and crust.
Improves pastas/noodles brightness and color stability
Description:
A lipolytic enzyme preparation for use on the structure of bakery products, fats & oil products decomposing (dairy/meat fats & oils etc...), trans-esterification, and other food processing industry products, which is produced by submerged fermentation of a micro organism.
Usage rate:
In Bakery, The recommended dose rate is usually 5-20 ppm on flour weight. In Nutraceuticals, the dosage would be depends on fat intook per days and the clinical study. 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 65°C.
Packing:
25 kg cardboard drum; it is available in different types of packaging. Please contact the sales representative for more information.
