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Baking enzyme compound for bread
An enzyme blend containing all necessary activities for bread making and some complementary additives, helping with the improvement in dough handling property, proofing, oven spring and bread sensory quality.
Product comparison reference
price:
yuan
Sample application
Product advantages
Upgrade dough handling properties/dough texture
Improve bread shape and softness
Improve dough oven spring and bread volume
Extend shelf life of bread
Product overview
Product parameters
Package & Storage
Download PDS(TDS)
Application Area
Used as a baking aid to improve bread quality in different aspects
Baking
Product Description
Sunson Compound baking enzyme (for bread) is
carefully formulated with amylase, glucose oxidase and lipase, etc. These
activities work cooperatively to jointly improve dough texture and bread
quality.
BENEFITS
l A natural and safe bread improver;
l Upgrade dough handling properties, dough
texture, improve bread shape and softness;
l Improve dough oven spring and bread volume;
l Retard staling of starch, extend shelf life of
bread;
REACTION PARAMETERS
|
CONDITION |
RANGE |
|
Activity
Temperature |
25℃-70℃ |
|
Optimum
Temperature |
40℃-50℃ |
|
Activity pH |
3.0-7.0 |
|
Optimum pH |
5.5-6.5 |
PRODUCT STANDARD
The product complies with GB1886.174.
|
No. |
ITEMS |
INDEX |
|
|
1 |
Particle size (%
<100 mesh) /(%) |
≥90 |
|
|
2 |
≤8.0 |
||
|
3 |
Lead/(mg/kg) |
≤5.0 |
|
|
4 |
Arsenic/(mg/kg) |
≤3.0
|
|
|
5 |
Total viable
count/(CFU/g) |
≤50000
|
|
|
6 |
Coliform
Bacteria/(CFU/g) |
≤30 |
|
|
7 |
Escherichia coli |
(CFU/g) |
<10 |
|
(MPN/g) |
≤3.0 |
||
|
8 |
Salmonella/(25g) | ||
