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Preparazioni enzimatiche confezionate in polvere

Altri video
March 17, 2025
Category Connection: Enzima da forno
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Tags:
#Hemicellulasi xilanaasi in polvere #Lipasi utilizzata nella trasformazione della farina #Enzimi da forno in polvere e liquido
Brief: Discover how our Bakery Enzyme enhances the surface finish and whiteness of non-fermented noodle products. This powerful enzyme, with a potency of 100,000-800,000U/g, improves texture, elasticity, and shelf life of baked goods. Perfect for bread and noodle production, it ensures superior quality and customer satisfaction.
Related Product Features:
  • Enhances surface finish and whiteness of non-fermented noodle products.
  • Improves bread organization, making it soft and fluffy.
  • Extends shelf life of bread and buns.
  • Optimizes gluten network for better texture.
  • Promotes resistance of buns to waking and re-steaming.
  • Stored in dry, ventilated conditions at 25℃ for maximum potency.
  • Recommended dosage: 10-20 g/T for bread flour, 3-5 g/T for noodle flour.
  • Shelf life: 18 months for solid, 12 months for liquid products.
Domande frequenti:
  • What is the recommended storage condition for the Bakery Enzyme?
    Store in dry, ventilated conditions protected from light at 25℃ to maintain potency.
  • How does the Bakery Enzyme improve noodle products?
    It makes noodles smooth, sinewy, elastic, soft, and pull-resistant, enhancing texture and quality.
  • What certifications does the Bakery Enzyme have?
    The product is certified with ISO9001 and ISO22000, ensuring quality and safety standards.
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