Адрес: Yunxi Industrial Park, Yunxi, Yueyang, Hunan, China (Mainland) Zip: 414009
Телефон: +86-730-8418638
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1) Functions:The product decreases the viscosity of the wort, increases the speed of filtrating and the clarification of the wort. Improves saccharif capacity and increases outcome of fermentable product. Improves colloid stability of beer, eliminates the turbidity as cold cause by β-dextran. Splits βdextran, improves the efficiency of filter membrane during process of producing purified draft beer, prolongs the work life of super-filter membrane2) Enzymatic activities:β-dextranase: 4,000 IU/g3) Application range:The product is applied in beer brew process of starch4) Storage:The product should be kept in cold and dry environment with temperature (≤20°C), and best to preserve in 4-8°C. Disposes in dry ventilate and cold place, avoid high temperature direct rays, sun violently or shower, for bid to transport or preserve mix with poison and harmful materials
1) Functions:The product decreases the viscosity of the wort, increases the speed of filtrating and the clarification of the wort. Improves saccharif capacity and increases outcome of fermentable prod
1) Functions:The product decreases the viscosity of the wort, increases the speed of filtrating and the clarification of the wort. Splits non-starch polysaccharid, enhances filter membranes service ef
1) Functions:The product decreases the viscosity of the wort, increases the speed of filtrating and the clarification of the wort. Splits non-starch polysaccharid, enhances filter membranes service ef
1) Functions:a) Improves the bough and baked functionsb) Increases the boughs biceps and resistancec) Replaces the chemistry oxidant and regulator2) Enzymatic activities:Gluzyme 10, 000GODU/gGODU is a
1) Functions:a) Improves the bough and baked functionsb) Increases the boughs biceps and resistancec) Replaces the chemistry oxidant and regulator2) Enzymatic activities:Gluzyme 10, 000GODU/gGODU is a
1) Functions:Increases the volume of bread and steamed breadEnhances the tendon and whitening, improves quality of flour productsAmends stability of bough and endurance because of excess fermentReplac
Product features:Easy to control, high and deep contrast texture, limited fabric damage, and low back-staining. The products can partially or completely replace pumices treatment. The cellulase proces
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