Yiming's lipase is a food lipase for baking
It's an enzyme preparation
Increase the whitening and the quality of the flour
Yiming’s lipase is an enzyme Preparation which is produced by fermentation with rhizopus. Tt is widely used in bread, noodles and steamed bread.
Characteristics: | |
Type | enzyme Preparation |
Activity | 10,000u/g, 20,000u/g, 30,000u/g |
Appearance | White to pale yellow powder |
Effective PH Range | 5 to 10 |
Effective Temperature | 25 to 65°C |
Application:
Lipase is used to replace or reduce the use of emulsifiers. Enhance the stability of dough. Increase the whitening and the quality of the flour. Increase loaf volume and improve crumb structure.
Dosage:
The optimal dosage is generally 500-30000u/kg flour. However, as different flours and procedures have different needs, tests should be carried out to find the optimum dosage.
Storage:
Stored in airtight containers between 0 to 25°C, keep dry and away from direct sunlight.
