High Concentrated Xylanase

Food EnzymeLVK-HC100 is a new high concentrated xylanase for baking purpose produced by the controlled fermentation. Standards 1000000u/g Physical Properties AppearanceWhite to creamy powderEffective PH Range3.5to 6.5Optimum PH5.3Effective TemperatureRange 45 to 60Optimum Temperature55 Main feature 1.Increasing loaf volume and Improving crumb structure. 2. Improving flavor and taste. 3.Enhancing dough stability. 4.Better crumb softness and fineness. 5.Extended shelf life. 6.Replacement of chemical additives. 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.