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Model No.: Maltogenic amylase SBE-01FR
Brand: SUNSON
Place Of Origin: China
Types Of: Enzyme Preparations
Packaging: 1KG;25KG
Productivity: 10000T/MONTH
Transportation: Ocean,Land,Air,Express,Express
Place of Origin: China
Supply Ability: 10000T/MONTH
Certificate: ISO22000;MUI,FAMI-QS;NON-GMO;FSSC22000;KOSHER;HALAL
HS Code: 3507909090
Port: Tianjin,Shanghai,Guangzhou
Payment Type: L/C,T/T
Incoterm: FOB
The product Baking enzyme is a bacterial amylase designed specifically for the applications in flour and baking. It’s produced by submerged fermentation of Bacillus subtills. The bread improver enzymes is a raw starch degrading amylase capable of working on starch granules to produce maltose.
APPLICATIONS
l This food enzyme can improve texture of bread or steamed bun;
l Improve softness and elasticity of bread or steamed bun;
l Retard staling of starch, make bread freshness, extend shelf life of bread and steamed bun greatly;
l Exert little negative effects on dough handling properties and final product quality.
REACTION PARAMETERS
CONDITION | RANGE |
Activity Temperature | 30℃-80℃ |
Optimum Temperature | 55℃-65℃ |
Activity pH | 4.0-7.0 |
Optimum pH | 4.5-5.5 |
PRODUCT STANDARD
The product complies with GB1886.174.
No. | ITEMS | INDEX | |
1 | Particle size (% <100 mesh) /(%) | ≥99 | |
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) | Not Detected |
PRODUCT SPECIFICATION
Light yellow powder. Color may vary from batch to batch. Color intensity is not an indication of enzyme activity.
APPLICATION RECOMMENDATION
The recommended dosage is 1-10g/100kg flour. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with a convenient volume.
Note
1. Over dosing leads to dough softening, stickiness in bread, shrinkage of bread during baking at later stage and small bread volume.
2. When mixing with flour or starch a stepwise mixing is suggested, first at a ratio of enzymes to flour of 1:10.
3. Keep sealed after use every time to avoid inactivation of enzymes until its finish.
SAFE HANDLING PRECAUTIONS
Enzyme preparations are proteins that may induce sensitization and cause allergic type of symptoms in susceptible individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa. Any direct contact with human body should be avoided. If irritation or allergic response for skin or eyes develops, please consult a doctor.
PACKAGE AND STORAGE
Ø Package: 25kg/drum.
Ø Storage: Keep sealed in a dry and cool place and avoid direct sunlight.
Ø Shelf life: 12 months in a dry and cool place.
Product Categories : Baking and non-baking Enzymes > Baking Enzymes
Privacy statement: Your privacy is very important to Us. Our company promises not to disclose your personal information to any external company with out your explicit permission.
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Privacy statement: Your privacy is very important to Us. Our company promises not to disclose your personal information to any external company with out your explicit permission.