Hemi-cellulase enzyme for bakery SBE-02X - Produkt

 Beijing  -  Kina
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Hemi-cellulase enzyme for bakery SBE-02X
  • Hemi-cellulase enzyme for bakery SBE-02X

PRODUCT DESCRIPTION
Hemi-Cellulase SBE-02X is produced by submerged fermentation of Trichoderma reesei followed by purification, formulation and drying. The product is used in baking to improve dough handling properties and sensory properties as well as product volume of baked products by modifying the hemice

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PRODUCT DESCRIPTION
Hemi-Cellulase SBE-02X is produced by submerged fermentation of Trichoderma reesei followed by purification, formulation and drying. The product is used in baking to improve dough handling properties and sensory properties as well as product volume of baked products by modifying the hemicellulose components in flour. 

Price of the Produkt

Price on request

Tekniske detaljer

Specifications/ PHYSICAL AND CHEMICAL PROPERTIES
Appearance: powder with good fluidity
Colour: dark
Odour: Normal microbian fermentation odour
pH: 5.0-7.0
Activity Temperature : 40-60℃
Enzymatic Activity: ≥3,800,000 u/g

Definition of unit
1 unit of hemi-cellulase equals to the amount of enzyme, which hydrolyzes xylan to get 1 μg of reducing sugar (in xylose) in 1 min. at 50℃ and pH5.0.

Packaging 
1kg*10/drum; 25kgs/bag

PRODUCT FUNCTIONS
1.  Improve the size of leaven dough;
2.  Improve the interior form and fermenting performance of dough;
3.  Improve the machine processing performance of dough;
4.  Slow down the aging speed of the bread, prolong the shelf life. 

Storage
Should be stored in a cool, dry place, aeration, avoiding high temperature.

Shelf life
12 months at 25℃, 24 months at 5℃-15℃ activity remain ≥90%; Increase dosage after shelf life.

NOTICE
1. When mixing the product with flour or starch, please dilute it at 1:10 gradingly;
2. Keep the package hermetic if the product is not completely used.

DOSAGE
1-3g/100kgs of flour (10-30ppm). The optimum dosage depends on the quality of flour. Test to decide the final dosage. Overuse will descend the water holding capability of dough.

Safety
Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.

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