Food enzymeLBK-B400 is a food grade lipase for baking purpose produced by the controlled fermentation. It is a white to creamy powder
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 product should be kept in a cool dry location. It will keep for at least one year, if stored in original package. |
Yang Jing
Yang Jing