Send Message
Contact Us

Contact Person : Gina

Phone Number : +862787537736

Free call

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


Biscuit Fermentation Food Grade Enzymes


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. 


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


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

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


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. 


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.


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


12 months at 25℃.


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

You Might Be Into These
Get in touch with us

Enter Your Message