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Compound baking enzymes for noodles

$99

100-999
Kilogram
$90

≥1000
Kilogram

Payment Type:

L/C,T/T

Incoterm:

FOB

Min. Order:

1 Kilogram

Transportation:

Ocean,Land,Air,Express,Express

Port:

Tianjin,Shanghai,Guangzhou

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Product Description

Product Attributes
Supply Ability & Additional Information
Packaging & Delivery

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Overview

Product Attributes

Model No.: NON

Brand: SUNSON

Place Of Origin: China

Types Of: Enzyme Preparations

Supply Ability & Additional Information

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

Packaging & Delivery

Selling Units:: Kilogram

Package Type:: 1KG;25KG

Picture Example:

PRODUCT DESCRIPTION

The noodle enzymes product is non-baking enzymes，it contains beneficial activities like transglutaminase and hemicellulase. They work synergistically to improve noodle，quality in different aspects.

BENEFITS

l Improve dough elasticity, extensibility and handling properties;

l Increase noodle strength and reduce broken noodles significantly;

l Render noodles smooth and shiny surface;

l Make noodles resistant to cooking and avoid turbid noodle soup.

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)		Not Detected

PRODUCT SPECIFICATION

White to 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 3-8g/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.

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 > Non-baking Enzymes

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