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Food Grade Delicate Enzyme For Baking GB 26687-2011

Price : Negotiable Payment Terms : L/C, D/A, D/P, T/T
Place of Origin: China Brand Name: Sunhy Food Enzyme
Model Number: Various

Detail Information

Classification: Food-grade Enzyme Application Scope: Bakery
High Light:

Delicate Enzyme For Baking

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GB 26687-2011 Enzyme For Baking

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GB 26687-2011 Enzymes In Bread Making

Product Description

Baking enzyme cocktails, a catalog list for bread compound enzymes

Enzymes are widely used in the bakery to solve many problems in modern bakery production effectively. Selecting the right products in a targeted way can reduce production costs, improve production efficiency, improve product quality, and help develop new products.

Our core mission is to provide cost-effective enzymes, synergism products, and technical services to customers in the bakery industry. In addition to a series of standard products, we are willing and able to provide customized products.

Our products meet the requirements of the National Food Safety Standard - Food Additive Enzyme for Food Industry (GB 1886.174-2016) and National Food Safety Standard - General Rules for Compound Food Additive (GB 26687-2011).

Sunhy enzymes for baking can adjust the flour's gluten content, enhance the operability of the dough, and reduce energy consumption. The enzymes can achieve the following effects according to different requirements:

■ Even, bright and natural color;

■ Full external shape and improved internal structure;

■ Crisp and delicate, with a rich baking aroma;

■ Reduce the damage rate;

■ Favor of expanding the development of personalized products.

Food Grade Delicate Enzyme For Baking GB 26687-2011 0

Compound biscuit enzyme BF (for fermented biscuit)

Product features: The biscuit enzyme BF is a compound biological additive with papain and glucoamylase as the main raw materials. This product is used for the production of fermented biscuits. Its effective pH range is 3.5-10.0, and the optimum pH range is 5.0-9.0. The effective temperature range is 20°C-90°C, and the optimum temperature range is 65°C-80°C.
Effects: ♦ Reduce the dough viscosity, shorten the dough mixing and fermentation time, improve the production efficiency and save energy; ♦ Crisp, delicate and good mouth-melting;
  ♦ Natural and uniform coloring of biscuits; ♦ Make the surface of the biscuit body luster, good foaming, and layered clearly;
  ♦ Products with different characteristics can be provided according to the different requirements of customers.  
Suggested dosage: The recommended dosage is 50-200 g/100 kg flour, but the optimal dosage is usually determined by the flour condition, the specific technological process and operating conditions (temperature, pH, etc.).

Compound biscuit enzyme BF (for short biscuit)

Product features: The biscuit enzyme BK is a compound additive with protease, papain and emulsifier as the effective raw materials. This product is used for the production of short biscuit. Its effective pH range is 3.5-10.0, and the optimum pH range is 5.0-9.0. The effective temperature range is 20°C-90°C, and the optimum temperature range is 65°C-80°C.
Effects: ♦ Shorten the emulsifying and mixing time, and enhance the operability of the dough; ♦ The biscuits can be uniformly colored so that it looks natural and bright;
  ♦ The biscuits are of well raising and in full shape; ♦ Improve the taste of biscuit so that it is more crisp and delicate;
  ♦ Products with different characteristics can be provided according to the different requirements of customers.  
Suggested dosage: The recommended dosage is 50-200 g/100 kg flour, but the optimal dosage is usually determined by the flour condition, the specific technological process and operating conditions (temperature, pH, etc.).

Compound biscuit enzyme BR (for tough biscuit)

Product features: The biscuit enzyme BR is prepared with papain, glucoamylase and fungal α-amylase as the main raw materials. This product is used for the production of tough biscuit. Its effective pH range is 3.5-10.0, and the optimum pH range is 5.0-9.0. The effective temperature range is 20°C-90°C, and the optimum temperature range is 65°C-80°C.
Effects: ♦ Shorten the dough development time and improve the operability of the dough; ♦ Color the biscuit uniformly without any bubble so that the biscuit looks natural and bright;
  ♦ The biscuits are well-raising, in full shape and layered clearly; ♦ Reduce the dosage of sodium metabisulfite so that the biscuit taste crisp and delicate;
  ♦ Reduce the breakage rate and concealed cracking of biscuits and increase the yield; ♦ Products with different characteristics can be provided according to the different requirements of customers.
Suggested dosage: The recommended dosage is 50-200 g/100 kg flour, but the optimal dosage is usually determined by the flour condition, the specific technological process and operating conditions (temperature, pH, etc.).

Compound biscuit enzyme BW (for wafer biscuit)

Product features: The biscuit enzyme BW is prepared with papain, glucoamylase, fungal α-amylase and emulsifier as the main raw materials. This product is used for the production of wafer biscuit. Its effective pH range is 3.5-10.0, and the optimum pH range is 5.0-9.0. The effective temperature range is 20°C-90°C, and the optimum temperature range is 65°C-80°C.
Effects: ♦ Shorten the dough development time, reduce the viscosity of liquid batter quickly, inhibit the formation of gluten lumps and maintain the stability of the viscosity of batter;
  ♦ Improve the taste of biscuit so that it is more crisp and delicate; ♦ Effectively control the wafer density and reduce the breakage rate of biscuit;
  ♦ Reduce the water content, reduce the energy consumption of baking, and reduce the cost of raw materials; ♦ Products with different characteristics can be provided according to the different requirements of customers.
Suggested dosage: The recommended dosage is 50-200 g/100 kg flour, but the optimal dosage is usually determined by the flour condition, the specific technological process and operating conditions (temperature, pH, etc.).

Xylanase BT

Product features: Xylanase type BT is prepared with xylanase and lipase as the main raw materials. The product is used for quality improvement of bread, Chinese steamed buns, biscuits and bakery products. Its effective pH range is 3.0-8.0, and the optimum pH range is 4.0-6.5. The effective temperature range is 20°C-70°C, and the optimum temperature range is 35°C-55°C.
Effects: ♦ Improve the utilization rate of starch and reduce energy consumption; ♦ Enhance the gas holding capacity of dough and increase the volume of bread/Chinese steamed buns;
  ♦ Catalyze the insoluble xylan in hydrolyzed flour, soften the dough, enhance its ductility and improve its mechanical processing property.
  ♦ Improve the elasticity of gluten matrix, improve its internal structure and increase its whiteness; ♦ Resistant to aging, thereby extending the shelf life of products.
Suggested dosage: The recommended dosage is 0.5 - 10 g/100 kg flour. However, due to the different degrees of processing and production process, the optimum dosage can be determined based on the baking test.

Glucose oxidase type

Product features: Glucose oxidase type is a complex enzyme prepared with glucose oxidase and xylanase as the effective raw material. The product is not only applicable to ordinary bread but also to bread with high fat and sugar. It substitutes potassium bromate completely. Its effective pH range is 3.0-8.0, and the optimum pH range is 4.0-6.5. The effective temperature range is 20°C-70°C, and the optimum temperature range is 35°C-55°C.
Effects: ♦ Upgrade the water absorption rate of dough; ♦ Improve gluten strength, viscosity capacity and thus the stability and mechanical tolerance rate of dough;
  ♦ Plump flour products and keep them fresh for a longer time; ♦ Lower damage rates, improve bread quality and enlarge bread apparently.
Suggested dosage: The recommended dosage is 0.5 - 10 g/100 kg flour. However, due to the different degrees of processing and production process, the optimum dosage can be determined by the used based on the baking test.

Fungal amylase type

Product features: Fungal amylase type is prepared with the amylase produced by fermentation of aspergillus oryae and that by fermentation of bacillus. The product can directly hydrolyze the 1,4-α-glycosidic bond in the amylose and amylopectin to produce a large amount of soluble dextrin and a small amount of maltose and glucose, so as to provide rich nutritional resource to the yeast, further to produce the soft bakery products such as bread, cake and biscuit with larger volume and better texture. Its effective pH range is 3.0-8.0, and the optimum pH range is 4.0-6.5. The effective temperature range is 20°C-70°C, and the optimum temperature range is 35°C-55°C.
Effects: ♦ Improve the dough fermentation speed and shorten the fermentation time; ♦ Enlarge the volume of flour products and delay the retrogradation of starch.
  ♦ Soften the dough, and improve its ductility and operability; ♦ Make the texture of flour products more delicate and better mouth-melting;
  ♦ Products with different characteristics can be provided according to the different requirements of customers.  
Suggested dosage: The recommended dosage is 0.1 - 10 g/100 kg flour. However, due to the different degrees of processing and production process, the optimum dosage can be determined by the used based on the baking test.

Lipase type

Product features: Lipase type is prepared with lipase and xylanase. The product is used for the fermented flour products such as bread and Chinese steamed buns. It can completely decompose the grease, triglyceride and phospholipid to produce small-molecule monostearin and diacylglycerol, fatty acid, and glycerin. It is particularly applicable to quality modification of Chinese steamed buns. Its effective pH range is 3.0-12.0, and the optimum pH range is 4.0-10.0. The effective temperature range is 20°C-70°C, and the optimum temperature range is 30°C-60°C.
Effects: ♦ Improve the whiteness and surface gloss of Chinese steamed buns, and function for secondary whitening;
  ♦ Significantly enlarge the volume of Chinese steamed buns, make its internal structure more delicate, and the stomata more small and even;
  ♦ Improve dough stability during kneading and the cooking indicators; ♦ Increase the milk flavor of Chinese steamed buns.
Suggested dosage: The recommended dosage is 0.1 - 10 g/100 kg flour. However, due to the different degrees of processing and production process, the optimum dosage can be determined by the used based on the baking test.

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