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Smooth Taste Compound Food Grade Enzymes For Biscuit Fermentation

Price : Negotiable Packaging Details : 25kg/drum
Payment Terms : L/C, D/A, D/P, T/T
Place of Origin: China Brand Name: Sunhy Food Enzyme
Certification: ISO9001, Halal, Kosher Model Number: BR

Detail Information

Classification: Food-grade Enzyme Form: Powder
Color: Off-white To Light Yellow Application Scope: Biscuits And Cookies
High Light:

Smooth Taste Food Grade Enzymes

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Biscuit Fermentation Food Grade Enzymes

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Compound Enzymes Used In Fermentation Processes

Product Description

Compound biscuit enzyme - Papain α-amylase and glucoamylase

Compound biscuit enzyme BR consists of papain, α-amylase, and glucoamylase. It is designed especially for biscuit fermentation. 

Composition

Ingredients Activity
Papain ≥2,000U/g
Glucoamylase ≥2,000U/g
α-amylase ≥10U/g
Distarch phosphate --

Characteristics 

Effective pH range: 4.0-9.0; Optimal pH range: 5.0-8.0

Effective temperature range: 20-80℃; Optimal temperature range: 30-65℃

Benefits 

After using BR: 

- Lower dough stickiness, shorter kneading time and production time, and less energy used;

- Smooth, crunchy, and delicate taste;

- Homogenous and natural coloring;

- Even surface, clear printing, with well-formed layers inside the biscuit. 

Application

50 to 200g per 100kg of flour;

The optimal dosage should be determined according to the actual conditions (recipe, pH, temperature, etc.).

Add the enzyme directly into the flour when making the dough, or dissolve it with a small amount of water before the addition. Mix well.

Storage

Preserve in a cool and dry area with good ventilation. Avoid direct sunlight. A storage temperature of 0 to 10 ℃ can extend shelf-life.

Shelf-life

12 months at 25℃.

Safety

Avoid inhaling enzyme powder. Rinse immediately for over 15 minutes with water if contact with skin or eyes.

Smooth Taste Compound Food Grade Enzymes For Biscuit Fermentation 0

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