cookies Improver,China ZhaoLong price supplier

Flour Compound Enzymes( exclusive use for cookies)

Composition of product

The compound enzymes is based on the applied technology support provided by German AB enzymes,which is carefully confected by many experiments.The main ingredients are Fungus - a – amylase, xylanase, lipase, papain, glucose oxidase and so on. It is a special enzymes for cookies. It has the following traits

a)       Solid powder

b)       Tawny and has fragrance

c)       Activity   1116UHb/g (the lowest)

Features

We can use this enzymes to deal with flour when producing cookies and ensure

1. Improve the feature of dough,reduce extended resistance;
2. Improve the feature of cookies,such as brittleness, colour and lustre,shape;
3. Improve the surface smoothness of products,reduce embrittlement;
4. balance the weight of product and reach perfect packing size;
5. Even high protein content flour can be also used in cookies production.

Additive amount

5 0-100g enzymes for 100kg wheat flour. The specific dosage should be determined by cookies formula and flour quality, and assessed through baking trials.

Usage

Directly mix it with the flour evenly,adequate to extend the dough rest time.

Packing

5kg x 4 bags/ctn, 5kgX2bags/ctn

Storage and shelf life

he enzymes should be stored in a cool, dry and ventilated warehouse, prevent heat or sun exposure, with no poisonous and harmful substance mixed storage. The shelf life is 18 months. The activity loss is less than 10% every year.

Remark

Our company can confect special compound enzymes according to your products.

Standard No.Q/ZHL0006-2010

Food sanitation license No.Guangdong health food certificate{2004} No.0000A00329