AnnzymeTM Lipases used for baking industry are both made from the best strain through submerged fermentation and extraction technique.
A specific enzyme that digests fat and is characterized by its ability to hydrolyze fat over a wide range of temperatures and pH. It is effective in regulating the level of cholesterol and triglycerides and also helpful in different dietary regime for weight management.
It can improve the proportion of polar and non-polar lipid in flour, and more polar hydrolysis products were obtained than that in untreated flour by lipase, which play a critical role in enhancing dough stability and gas holding capacity. The effects of lipase are similar to that of emulsifiers.
Light brown to brown powder
Gray to light yellow powder
3. 1. 1. 3
3. 1. 1. 4
4. 5-9. 5
5. 0-8. 5
Promote dough extensibility;
Improve the reticular structure in gluten;
Effectively increase the brightness of steamed buns.
Increases dough mechanical handling tolerance and stability;
Increases the loaf volume;
Improves the fineness of the crumb.
Range of application
Suitable for flour milling and bread flour improver.
LIP100: 5ppm~30ppm (0.5-3. 0g/100kg flour)
LIP400: 10ppm~30ppm (1. 0-3. 0g/100kg flour)
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.
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 24 months. The shelf life can be extended when stored at 5℃.