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Xylanase
XBK-B100 is a food grade xylanase for baking purpose produced by the controlled fermentation. It is a white to creamy powder.Main featureDecomposing xylan, increasing the extensibility of dough, and improving dough machinability.Increasing loaf volume and improving crumb structure.Improving the plasticity of dough and prolongging the shelf life.DosageThe optimal dosage is generally 20-40ppm (2-4g/100kg flour), but it could be changed with the different kind of flour and producing procedure.Storage and Shelf lifeThis product should be kept in a cool dry location. It will keep for at least one year, if stored in original package.
Main Ingredient:The product is while and loose powder prepared by edible class oxidant, enzyme preparation and emulsifier.II. Function:To improve the toughness of bread during the steaming period, to
Main componentsLipase, protease, enzyme activating factor and so on; light-grey powder formMain functions1Improve the activity of various digestive enzymes in alimentary canal of piglets, promote the
LVK-H is a lipase produced by the controlled fermentation. It principally hydrolyzes triglycerides into fatty acids and glycerol, and also catalyzes synthesis of esters or transesterification.Properti
LBK-B400 is a food grade lipase for baking purpose produced by the controlled fermentation. It is a white to creamy powder.Main featureEnhance the stability of dough, increase loaf volume, improve cru
Main componentsLipase, protease, enzyme activating factor and so on; light-grey powder formMain functions1 supplement the lack of endogenous digestive enzymes in various aquatic animals2 improve diges
LVK-F is a food grade lipase produced by the controlled fermentation. It principally hydrolyzes triglycerides into fatty acids and glycerol, and also catalyzes synthesis of esters or transesterificati
DescriptionLBK-CB40 is a compound enzyme preparation for baking purpose, which contains lipase, xylanase and a-amylase etc. It is a white to creamy powder.Main featureBetter fermentation tolerance.Mpr
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