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: 20-60ppm (2.0-6.0g/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.
1. Promote Dough Extensibility. 2. Improve the reticular structure in Gluten. 3. Effectively increase the brightness of steamed buns. 4. partly replace or reduce the use of emulsifiers. Recommend Dosage: 3-20ppm (0.3-2.0g/100kg flour) Shelf Life: 12 months.
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 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.
1. Improve dough fermentation stability. 2. increase the baking volume of bread and steamed buns. 3. improve swelling ability of bread dough entering oven. 4. Enhance he interior texture of bread and the softness of bread crumb. Recommend Dosage: 10-30ppm (1.0-3.0g/100kg flour) Shelf Life: 12 months.
1.Reliable anti-aging effect. 2. Increase resilience of bread corn. 3. Better slicing performance. 4. prolong the shelf life of bread. Recommend Dosage: 20-100ppm (2.0-10.0g/100kg flour) Shelf Life: 12 months.
