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Product Categories
(Total 8 Products for Enzymes To Increase Bread Volume)
Food grade glucose oxidase enzyme for baking enzymes
Food grade glucose oxidase enzyme for flour and baking additive INTRODUCTION Glucose Oxidase SBE-01GO is produced by submerged fermentation of Aspergillus niger followed by purification, formulation and drying. The product is able to whiten flour, strengthen gluten and improve dough handling properties and is often...
Food grade maltogenic amylase enzyme
Product Description Maltogenic amylase is produced by submerged fermentation of Bacillus licheniformis followed by purification, formulation and drying. The porduct is widely used in the industries of flour mill, baking, maltose syrup production and in some other industries. Function and application Flour correction:...
Glucose oxidase for baking enzymes
PRODUCT DESCRIPTION Glucose Oxidase SBE-01GO is produced by submerged fermentation of Aspergillus niger followed by
purification, formulation and drying. The product is
able to whiten flour, strengthen gluten and improve dough handling properties
and is often used for various baked products. MECHANISM Glucose Oxidase...
Food grade fungal alpha amylase for baking industry
PRODUCT DESCRIPTION Fungal α-amylase is produced by submerged fermentation of Aspergillus Oryzae followed by
purification and formulation. The product depolymerizes
starch to produce oligosaccharides and a small amount of dextrin. The product
performs well in flour correction and baking industry. MECHANISM Fungal...
Food grade baking phospholipase enzyme
Product Description INTRODUCTION Sunson® SBE-02Li is a lipase which made from Aspergillus niger by submerged fermentation, separation and extraction technology . The effect of lipase in the flour product is that it can repair the weak part of the structure of gluten network; improve the stability and holding capacity...
baking phospholipase enzyme of lipase for flour SBE-02Li
Product Description Food grade lipase enzyme for bakery SBE-02Li INTRODUCTION Sunson® SBE-02Li is a lipase which made from Aspergillus niger by submerged fermentation, separation and extraction technology . The effect of lipase in the flour product is that it can repair the weak part of the structure of gluten...
Food grade lipse enzyme for baking industry
Product Description Lipase SBE-01LI is produced by submerged fermentation of Aspergillus niger followed by purification, formulation and drying. Lipase is beneficial to dough handling properties, gluten strengthening and crumb texture. Therefore, it has been used in baking industry to improve dough stability, better...
Food Grade Baking Xylanase enzyme
Product Description PRODUCT DESCRIPTION Xylanase SBE-06X is produced by submerged fermentation of Trichoderma reesei followed by purification, formulation and drying. Xylanase acts on xylan in flour and improves doug
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