GLUCOSE OXIDASE Bread,India Glucose Oxidase price supplier

                                                      GLUCOSE OXIDASE

Product Description:

Glucose Oxidase produced by submerged fermentation of aselected strain of Aspergillus niger.

Usage Information:

It is used at 5 to 20 g/100 kg of flour (50-200ppm); the optimum dosage should be assessed

through baking trialsin accordance with the basic flour quality and the baking process.

Application method :

It has been speciallydesigned for use in baking flour and dough conditioners. It can be used

alone or in combinationwith other baking Enzymes in standard type flours and provides the followingeffects:

Dough Phase

1) improved the baking performance of the flour.

2) improved dough stand-up

3) increased fermentation tolerance

Baked Product

1) superior volume

2) improved crumb structure

Glucose Oxidase has an oxidative action; it is suitable forbromate-free systems, or ascorbic acid-free systems. It catalyses theconversion of glucose to gluconic acid and peroxide. It is stable and can beincorporated into mixes without loss of activity. However, the moisture

level should not exceed10%.

Ingredients

Wheat flour, enzymes

Microbiology Description:

Total Plate Count max 50 cfu/g

E. coli max 10 cfu/g

Coliforms max 2,000 cfu/g

Salmonella absent in 25g

StorageConditions

Moisture < 65% RF. Temperature5-20°C

Protect from sunlight, frost andwater condensation.

The shelf-life of this product is12 months from date of production provided it is stored as stated above in thetightly closed original packing.

PackagingInformation

PE-lined multilayer paper bags of25 kg.