Xylanase for Baking

Food EnzymeXBK-B300 is a new food grade xylanase for baking purpose produced by the controlled fermentation and it is approved by the application of customers. Standards 40000u/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. Dosage The optimal dosage is generally 3-5ppm (0.3-0.5g per 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.