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.
