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Enzymes For Bread Improver Lipase Lip200

(1.0)
Supplier From China
Dec-29-20

1. Improve dough fermentation stability.
2. increase the baking volume of bread and steamed buns.
3. improve swelling ability of bread dough entering oven.
4. Enhance he interior texture of bread and the softness of bread crumb.

Recommend Dosage: 10-30ppm (1.0-3.0g/100kg flour)
Shelf Life: 12 months.

Price and Minimum Quantity

Price: $0.00
MOQ: Not Specified
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ENZYME ACTIVITY 1500 u/g
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Virtual International offers Phytase 5000, a high-quality enzyme supplement designed to enhance the digestibility of phosphorus in animal feed. Manufactured at our state-of-the-art facility in India, Phytase 5000 effectively breaks down phytic acid, releasing bound phosphorus and improving feed efficiency. Our premium-grade phytase ensures optimal performance and reliability in your animal nutrition programs.

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1. Improve the operational performance of dough.
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  Sebchem Middle East FZE
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Product Description: "This product is one of Sebchem Key products
Some of our direct/ Indirect clients are ARAMCO, ADNOC, SCHLUMBERGER, BAKER HUGHES, CLARIANT, CHAMPION, GE, SUEZ, METITO, ECOLAB, MAPEI, SIKA, ARAMCO REFINERIES, SCOTT BADER, SYNTHOMER, IFFCO.
Sebchem providing its chemicals to our global clients in the Oil & Gas Upstream Oil & Gas Downstream, Petrochemicals, Industrial, Water Treatment, Construction, Detergent, Coating & Resin, Agro, Textile, Food. We supply chemicals IBCs, Drums, ISO Tanks, Bags, and up to Bulk Vessels"

Price of product ( USD price or FOB price): USD

Product origin: Multiple

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Maltogenic Amylase Enzyme

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MOQ: Not Specified
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Supplier From Shenzhen, Guangdong, China
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Product Name: Maltogenic Amylase Zymopan Sofresh 800
Ensured freshness that extended the shelf-life
Uniquely preserved softness and resiliency

Enzyme: Maltogenic Amylase Preparation
Synonyms:Maltogenic -amylase, Glucan 1,4--maltohydrolase, 4-alpha-D-glucan alpha-maltohydrolase
CAS#: 160611-47-2
IUB#: 3.2.1.331
Appearance: Yellowish to brown powder
Souring Origin: Bacillus sp.
Application: Flour and dough Conditioner Bread improver, Flour treatment; Flour Improver, Cake and Sponge dough Improver
Total Aerobic Plate Count: 50,000 CFU/G max
Coliforms: 30 MPN/G max
Escherichia Coli in 25 g: None Detected
Salmonella in 25g: None Detected
Antibiotic activity: None Detected

Description:
An maltogenic �±-amylase enzyme preparation that catalyzes hydrolysis of (1->4)-alpha-D-glucosidic linkages in polysaccharides in cereal food for use as dough/bread improver or the treatment of flours, which is produced by submerged fermentation of the selected bacterium. The product is also widely used to produce large quantities of fermentable maltose sugar.

Usage rate:
The recommended dose rate is usually 10-100 ppm on flour weight. While, the optimal dosage depends on the practical variety of the materials or production process (within a different temperature, pH and processing time).

Application range:
Active at proofing temperatures and at temperature up to 50-65�°C. Enzyme will be inactivated quickly above 65�°C.

Packing:
25kg per cardboard drum; it is available in different types of packaging. Please contact the sales representative for more information.
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