1.Food Enzyme Xylanase.
2.Xylanase activity:20,000u/g.
3.White to creamy powder.
Food Enzyme Xylanase XBK-B300 is a new food grade xylanase for baking purpose produced by the controlled fermentation and it is approved by the application of customers.
Standards
20,000u/g
Physical Properties
| Appearance | White to creamy powder |
| Effective PH Range | 3.5to 6.5 |
| Optimum PH | 5.3 |
| Effective Temperature | Range 45 to 60 |
| Optimum Temperature | 55 |
Main feature
1. Increasing loaf volume and Improving crumb structure.
2. Improving flavor and taste.
3. Enhancing dough stability.
4. Better crumb softness and fineness.
5. Extended shelf life.
6. Replacement of chemical additives.
Dosage
The optimal dosage is generally 3-5pm (0.3-0.5g per 100kg flour).
But it could be changed with the different kind of flour and producing procedure.
Storage and Shelf life
This xylanase should be kept in a cool dry location. It will keep for at least one year, if stored in original package.
