Products & Services

Xylanase XYL102

DESCRIPTION

Angel Xylanase, which is made from the best strain of Trichoderma reesei through Submerged fermentation and extraction technique. The main activity of xylanase is endo-xylanase, which can cut off the soluble and non-soluble fibrous structure in araboxylan.

CHARACTERISTICS

Items

Solid

Physical Appearance

White to canary powder

EC Code

3.2.1.8

pH

4.5-6.5

Temperature

40-50℃

 

 

FUNCTION

♦ Improve operating performance of dough.

♦ Increase dough’s stability.

♦ Better flour quality and enlarge the volume of leavened dough.

♦ Prevent ageing from bread and prolong the shelf-life.

♦ Strengthen the elasticity of gluten structure and enhance water binding capacity.                                                                     

USAGE

Range of application

suitable for flour milling and bread flour improver.

 Recommended dosage

Bread: 5ppm~40ppm

Optimal dosage is confirmed by flour nature and baking experiment.

 Method of application

Add it into flour directly or add them into flour together after mixing with other dosing.

PACKAGE

1kg * 20/barrel or 20kg /barrel

STORAGE

Transport and store in cool dry place and avoid direct exposure to sunlight or moisture. Stored below 25℃in original sealed package, activity of solid enzyme remains stable for a period of up to 12months.