Enzyme Zymopan 300 is a formulated enzyme preparation for baking purpose as dough/bread improver or the treatment of flours, which contains lipase, xylanase and fungal α-amylase etc.
Main feature:
1) Better fermentation tolerance.
2) Improved dough-handling.
3) Increased bread volume and oven-spring.
4) Prevention of crumb stickiness.
5) Improved crumb color and texture.
6) Improved crust color and softness.
Usable ranges:
Active at proofing temperatures and at temperature up to 50-65°C. Enzyme will be inactivated quickly above 65°C.
Usage rate:
The optimal dosage is generally 20-50ppm (2-5g/100kg flour) based on total flour weight and it could be optimized in the different material (flour) or production process (within a different temperature, pH and processing time).
Packing:
25kg per paper drum
