Xylanase food additive enzyme for baking volume and softness improvement Sunson SBE-06X of Sunson Industry Group Co., Ltd.
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 dough handling properties, crumb structure and sensory properties of baked products. It can work synergistically with other...
Description of the Product
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 dough handling properties, crumb structure and sensory properties of baked products. It can work synergistically with other baking enzymes like fungal amylase, glucose oxidase, lipase, etc.…
For steamed bread producing：The recommended dosage is 5-10g per ton of 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 the convenient volume.
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visit the product page at: http://www.chinaenzymes.com/Products/Food&Beverage/Bakery/2013/0424/61.html, or
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Price of the Product
The product is produced according to the food grade enzyme standard issued by FDA, FAO,WHO and UECFA, which is in accordance with the FCC.
1. SBE-06X has good adaptability to different flour
2. SBE-06X has good compatibility with other improvers
3. SBE-06X is powder with good mobility
SBE-06X is used for flour treatment to produce steamed bread flour, bread flour and also to produce steamed bread flour improver & bread flour improver, especially suitable for steamed bread flour improver.
1. Obviously increase the volume of steamed bread and bread
2. Obviously improve the whiteness, epidermal brightness and upright degree
3. Smaller degree of softening to flour improvement
4. Obviously improve the extensibility of dough
Recommend dosage: steamed bread flour : 0.5-1.0g/100kg flour (5-10ppm); bread flour: 1.0-3.0g/100kg flour(10-30ppm). The optimum dosage depends on the quality of flour. Bakery or steam test to decide the final dosage. overuse will descend the water holding capability of dough.
Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.
1. When mixing the product with flour or starch, please dilute it at 1:10 gradingly;
2. Keep the package hermetic if the product is not completely used.
Should be transport and stored in a dry and cool place, avoiding light and high temperature.
12 months under dry and cool environment; 24 months under 5℃--15℃ with dry and cool environment
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