1.Leveking enzyme for food Improver.
2.Increase loaf volume.
3.Improve crumb structure and make it whiter.

Leveking Food Enzyme LBK-B400 is a food grade lipase for baking purpose produced by the controlled fermentation. It is a white to creamy powder.

 

Standards

30,000u/g

 

Physical Properties

Appearance:                  White to creamy powder

Effective PH Range:     6.5to 10.5

Optimum PH:                9.4

Effective Temperature:  Range 25 to 65

Optimum Temperature: 55

 

Main feature

Enhance the stability of dough, increase loaf volume, improve crumb structure and make it whiter, gives better oven spring. Decompose fat in dough, and yield natural emulsifier to substitute chemical emulsifier.Replace harmful chemical additive such as kalium bromate and benzoylperoxide.

Dosage

The optimal dosage is generally 10-30ppm (1-3g/100kg flour), but it could be changed with the different kind of flour and producing procedure.

 

Storage and Shelf life

This food enzyme should be kept in a cool dry location. It will keep for at least one year, if stored in original package.