Company Details

  • Sunson Industry Group Co., Ltd

  •  [Beijing,China]
  • Business Type:Manufacturer
  • Main Mark: Americas , Asia , East Europe , Europe , Middle East
  • Exporter:31% - 40%
  • Certs:GMP, ISO9001
  • Description:Hemi-cellulase for Baking,Enzymes in Flour Processing,The Bake Enzymes
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Sunson Industry Group Co., Ltd

Hemi-cellulase for Baking,Enzymes in Flour Processing,The Bake Enzymes

Home > Products > Food And Beverage Enzymes > Bakery Enzymes > Hemi-Cellulase for baking

Hemi-Cellulase for baking

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    Payment Type: T/T
    Incoterm: FOB
    Min. Order: 100 Kilogram
    Delivery Time: 25 Days

Basic Info

Model No.: SBE-02X

Additional Info

Packaging: Drum

Brand: Sunson

Transportation: Ocean,Land,Air

Place of Origin: Cangzhou, Hebei Province

Port: Shanghai,Tianjin,Qingdao

Product Description

Bakery Enzymes Hemi-Cellulase for baking INTRODUCTION: Hemi-Cellulase SBE-02X is made from Trichoderma reesei through cultivation and extraction technique. The Baking Enzymes is mainly used in flour and baking processing to hydrolyze glucose into gluconic acid and peroxide to improve dough and bread quality.


Declared Activity: 12,500 u/g
Production Organism: Trichoderma reesei
Physical Form: Powder
Color: White to yellowish. Color can vary from batch to batch. Color intensity is not an indication of enzyme activity.
Odour: Normal microbial fermentation odour.
Production Method: Produced by submerged fermentation, separation and extraction technology.
Definition of Unit: 1 unit of Xylanase equals to the amount of enzyme, which hydrolyzes xylan to get 1 μmol of reducing sugar (Calculated as xylose) in 1 min at 50℃ and pH5.0.


Lower Limit

Upper Limit

Enzyme activity

12,500 u/g


5 mg/kg


3 mg/kg

Total viable count

50,000 CFU/g

Coliform Bacteria

30 CFU/g

Escherichia coli

10 CFU/g

3 MPN/g


Not Detected/25g

Optimum Temperature: 50℃-60℃
Activity Temperature: 30℃-70℃
Optimum Temperature: 40℃-60℃
Activity pH: 3.5-7.5
Optimum pH: 5.0-7.0


For bread producing: The recommended dosage is 10-20g per ton of flour. The optimal dosage depends on the quality of flour and the processing parameters and should be determined by baking test. It is better to begin the test from the smallest quantity. Overuse will decrease the water holding capability of dough.

Best Before: When stored as recommended, the product is best used within 12 months from date of delivery.
Shelf Life: 12 months at 25℃, activity remain ≥90%. Increase dosage after shelf life.
Storage Conditions: This product should be stored in a cool and dry place in sealed container, avoiding insolation, high temperature and damp. The product has been formulated for optimal stability. Extended storage or adverse conditions such as higher temperature or higher humidity may lead to a higher dosage requirement.

25kgs/drum; 1,125kgs/drum.


Enzyme preparations are proteins, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.

Company introduction: Sunson Industry Group Co., Ltd. was founded in 1996. After 21 years full efforts, Sunson has grown to be a large enzyme enterprise, specializing in exploring, researching, manufacturing and marketing of industrial enzymes. We have 1 strain R&D center, 1 application research center and 2 modern manufacturing bases. We supply you with Food Enzymes, Animal Feed Enzymes, Bakery Enzymes and Textile Enzymes.

Looking for ideal Hemi-cellulase for Baking Manufacturer & supplier ? We have a wide selection at great prices to help you get creative. All the Enzymes in Flour Processing are quality guaranteed. We are China Origin Factory of The Bake Enzymes. If you have any question, please feel free to contact us.

Product Categories : Food And Beverage Enzymes > Bakery Enzymes

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