| ≥1 piece |
High Concentrated Xylanase for Baking Purpose
1. Enzyme Activity: 1000000u/g.
2. Increasing loaf volume.
3. Improving taste.
Food Enzyme LVK-HC100 is a new high concentrated xylanase for baking purpose produced by the controlled fermentation.
Standards
1000000u/g
Physical Properties
| Appearance | White to creamy powder |
| Effective PH Range | 3.5to 6.5 |
| Optimum PH | 5.3 |
| Effective Temperature | Range 45 to 60 |
| Optimum Temperature | 55 |
Main feature
1. Increasing loaf volume and Improving crumb structure.
2. Improving FLAVOR and taste.
3. Enhancing dough stability.
4. Better crumb softness and fineness.
5. Extended shelf life.
6. Replacement of chemical additives.
Storage and Shelf life
This product should be kept in a cool dry location. It will keep for at least one year, if stored in original package.
| Place of Origin: Guangdong China (Mainland) | Type: Enzyme Preparations, Flavoring Agents, Nu... | Brand Name: Leveking |
| Model Number: LVK-HC100 |