| ≥1 piece |
Enzyme Lipase for flour Improver
1. Increasing loaf volume.
2. Extended shelf life.
3. Improving flavor and taste.
Enzyme Lipase LBK-BX300 is a food grade lipase which specializes in flour purpose produced by the controlled fermentation. and it is approved by the application of customers..
Standards
15,000u/g
Physical Properties
| Appearance | White to creamy powder |
| Effective PH Range | 6.5to 10.5 |
| Optimum PH | 9.4 |
| Effective Temperature | Range 30 to 65 |
| 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.
Dosage
Flour: the optimal dosage is generally 3-10ppm.
Bread: the optimal dosage is generally 10-20ppm (1-2g per 100kg flour).
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..