Enzyme Preparation for Flour Food,China Leveking price supplier

Enzyme Preparation LBK-B400 is a food grade lipase for baking purpose produced by the controlled fermentation. It is a white to creamy powder.

Standards

30000u/g

Physical Properties

Appearance:                 White to creamy powder

Effective PH Range:       6.5to 10.5

Optimum PH:                  9.4

Effective Temperature:  Range 30 to 65

Optimum Temperature: 55

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.