Food Enzyme for Bread Improver

Leveking Food Enzyme 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 AppearanceWhite to creamy powderEffective PH Range6.5to 10.5Optimum PH9.4Effective TemperatureRange 25 to 65Optimum Temperature55 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