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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

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

Loss on drying/(%)

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)

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Sunson Industry Group Co., Ltd.
Address: Room 1404 (15A04), Building 2, Beichenxinjiyuan, No. 13A, Beiyuan Road, Chaoyang District, Beijing, China
Phone:+86 10 84921916; Mobile: +86 18310169953 (Skype or Wechat)
E-mail:enquiry@sunsonzymes.com