Xylanase in flour improver

XBK-B100 is a food grade xylanase for baking purpose produced by the controlled fermentation. It is a white to creamy powder.

Main feature
Decomposing xylan, increasing the extensibility of dough, and improving dough machinability.
Increasing loaf volume and improving crumb structure
Improving the plasticity of dough and prolongging the shelf life

Dosage
The optimal dosage is generally 20-40ppm (2-4g/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