Enzyme for Bread

Enzyme Activity :15000u/g
1.Increasing loaf volume and Improving crumb structure.
2.Improving flavor and taste.

Enzyme LBK-BX300 is a food grade lipase which specializes in flour purpose produced by the controlled fermentation. and it is approved by the application of customers.

 

Standards 

Lipase activity: 15,000u/g

 

Physical Properties

Appearance:                  White to creamy powder

Effective PH Range:      6.5 to 10.5

Optimum PH:                  9.4

Effective Temperature:   Range 30to 65

Optimum Temperature: 55

 

Main feature

1. Increasing loaf volume and Improving crumb structure.

2. Improving flavor and taste.

3. Enhancing dough stability.

4. Better crumb softness and fineness.

5. Extended shelf life.

6. Replacement of chemical additives.

 

Dosage

Flour: the optimal dosage is generally 10-20ppm (1-2g per 100kg flour)

But it could be changed with the different kind of flour and producing procedure.

 

Storage and Shelf life

This enzyme should be kept in a cool dry location. It will keep for at least one year, if stored in original package.