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- Baking & Non-baking enzymes
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Baking enzyme compound for bread crumbs
An enzyme compound made up of synergistic activities and additives improving texture and quality.
Product comparison reference
price:
yuan
Sample application
Product advantages
Improve dough texture and the quality of bread crumbs
Adaptable to different types of flour and bread crumbs
Product overview
Product parameters
Package & Storage
Download PDS(TDS)
Application Area
As baking aid to improve the quality of crumbs
Baking
Product Description
Sunson Compound baking enzymes (for bread
crumbs) is a compound enzyme product carefully formulated with amylase, glucose
oxidase and hemicellulase, etc. The synergies between these enzymes during
processing of bread crumbs render bread crumbs better texture and higher
quality.
BENEFITS
l A natural and safe bread improver;
l Improve dough texture and the quality of bread
crumbs;
l Adaptable to different types flour and bread
crumb products by optimization of processing parameters;
REACTION PARAMETERS
|
CONDITION |
RANGE |
|
Activity
Temperature |
25℃-70℃ |
|
Optimum
Temperature |
40℃-50℃ |
|
Activity pH |
3.0-7.0 |
|
Optimum pH |
5.5-6.5 |
PRODUCT STANDARD
The product complies with GB1886.174.
|
No. |
ITEMS |
INDEX |
|
|
1 |
Particle size (%
<100 mesh) /(%) |
≥90 |
|
|
2 |
≤8.0 |
||
|
3 |
Lead/(mg/kg) |
≤5.0 |
|
|
4 |
Arsenic/(mg/kg) |
≤3.0
|
|
|
5 |
Total viable
count/(CFU/g) |
≤50000
|
|
|
6 |
Coliform
Bacteria/(CFU/g) |
≤30 |
|
|
7 |
Escherichia coli |
(CFU/g) |
<10 |
|
(MPN/g) |
≤3.0 |
||
|
8 |
Salmonella/(25g) |
Not Detected |
|
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Sunson Industry Group Co., Ltd.
Address: Room 1404 (15A04), Building 2, Beichenxinjiyuan, No. 13A, Beiyuan Road, Chaoyang District, Beijing, China
Phone：+86 10 84921916; Mobile: +86 18310169953 (Skype or Wechat)
E-mail：enquiry@sunsonzymes.com
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