Product Name: Xylanase Zymopan BHC
•Standardizes flour and reduce variations in flour quality •Increased loaf volume with softer crumb structure •Improves dough "gas"retention and over spring •Improves dough stability,fermentation tolerance and extensibility •Improves dough machinability in terms of more mixing toleranceEnzyme: Xylanase Preparation
Synonyms: Hemicellulytic enzyme, hemicellulase, endo-1,4-xylanase, endo-(1->4)-beta-xylan 4-xylanohydrolase CAS#: 9025-57-4 IUB#: 3.2.1.8 Appearance: White to creamy powder Souring Origin: Trichoderma reesei Application: Flour and dough Conditioner Bread improver, Flour treatment; Flour Improver, Cookies, Biscuits and Creacker Improver Total Aerobic Plate Count: 10,000 CFU/G max Coliforms: 30 MPN/G max Escherichia Coli in 25 g: None Detected Salmonella in 25g: None Detected Antibiotic activity: None DetectedDescription:
A hemicellulase (endo xylanase) enzyme preparation for degrading the linear polysaccharide xylan into xylose as dough/bread improver or the treatment of flours etc.., which is produced by submerged fermentation of a micro organism.Usage rate:
The recommended dose rate is usually 1-10 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 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.