Detailed Product Description

1) Functions:Increases the volume of bread and steamed breadEnhances the tendon and whitening, improves quality of flour products amends stability
of bough and endurance because of excess ferment replaces or reduces emulsifier.
It has cooperation with xylanase and epiphyte alpha-amylase
2) Enzymatic activities:Lipase: 10000 IU/gIU is a unit of xylanase enzymatic activity in baked. NCB may provide compatibility
information
3) Dosage:Recommended dosage is 1-3g/100kg flour (10-30ppm), the optima range pin down by baked
experiment, that the bough volume increases degree diminish lead to stiff if
excessive addition
4) Product feature:The product is light yellow, well-fluid and non-dust particle, size is 100 mesh screen,
pH range is pH6-9, the effective temperature range is 30-50°C, it will
inactivate when it baked
5) Application range:The product applies to steam bread flour modifier6) StorageThe product should be kept in cold and dry environment with temperature (20^oC),
and best to preserve in 4-8^oC.