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) |