Baking Enzymes

Neutral Protease NP-2000 A high concentration protease that can attenuate the dough strength, enable a desirable elasticity and handling property, shorten mixing time, improve color and shininess of the finished products, enablesuniformity and stability of crumb structure, improved flavor and taste of baked products. DESCRIPTION Neutral Protease NP-2000 is produced from Non-GMO strains of Bacillus subtilis through submerged fermentation, extraction and refining process. NP

Neutral Protease NP-1000 NON-GMO Food Grade Neutral Protease in Powder Form for Bakery Declared Enzyme Neutral Protease EC Number EC 3.4.24.28 Activity 100,000 U/g (minimum) Appearance Pale brown powder Moisture 8% (Maximum) DESCRIPTION Neutral Protease NP-1000 is produced from Non-GMO strains of Bacillus subtilis through submerged fermentation, extraction and refining process. NP-1000 catalyzes protein hydrolysis in neutral environment and generates peptide and a small

Neutral Protease NP-1000 A Non-GMO protease that can weaken the dough strength, gives an ideal plasticity and extensibility of the dough, shortens mixing time, enables distinct layers and uniform structure and crisp of biscuits, improves the flavor and fragrance of baked products. DESCRIPTION Neutral Protease NP-1000 is produced from Non-GMO strains of Bacillus subtilis through submerged fermentation, extraction and refining process. NP-1000 catalyzes protein hydrolysis in

Lipase LP-2000 Declared Enzyme Lipase Systematic Name EC 3.1.1.3, Triacylglycerol acylhydrolase Activity 200,000 U/g (minimum) Grade Food Grade Certiifcate Halal, Kosher Appearance Light yellow powder Moisture 8% (Maximum) DESCRIPTION Lipase LP-2000 is produced from Aspergillus niger through submerged fermentation, extraction and refining process. Its high activity and conversion rate enables LP-2000 not only hydrolyze fat to produce mono- or diglycerides and free fatty acids

Lipase LP-2000 Food Grade, Halal & Kosher Certified DESCRIPTION Lipase LP-2000 is produced from Aspergillus niger through submerged fermentation, extraction and refining process. Its high activity and conversion rate enables LP-2000 not only hydrolyze fat to produce mono- or diglycerides and free fatty acids, but also catalyze ester synthesis and transesterification reactions. Fatty acids can act assubstrates for the endogenous lipoxygenase contained in the dough, bleach the

Halal & Kosher Certified Lipase Powder [for Flour Improver In Baking] Use of LP-1000 as dough improver in baking can ensure the following benefits:  Good emulsification property ensured by high activity of lipase;  Magnify loaf volume, make the texture of bread exquisite with even holes, give desirable tasty mouthfeel, optimize gluten matrix, retard evaporation of moisture from crust, thus prolong shelf life of bread;  Improve smooth finish and whiteness of noodles, enable

Fungal Alpha-Amylase FAA-5100 A powder Fungal Alpha-Amylase produced from Non-GMO strains of Aspergillus oryzae, enables desirable handling properties of dough, magnified loaf volume and extended shelf life of baked goods. DESCRIPTION Fungal Alpha-Amylase FAA-5100 is derived from non-genetic modified strains of Aspergillus oryzae through submerged fermentation and refining extraction process. FAA-5100 has been designed as bread improver and alpha-amylase supplement for flour

Non-GMO Food Grade Bacterial Alpha-Amylase for Bakery Halal & Kosher Certified DESCRIPTION Bacterial Alpha-Amylase BAA-0200 is made from submerged culture of Non-GMO Bacillus subtilis through extraction and refining processes. It is an endoamylase, which can quickly decrease the viscosity of the gelatinous starch solution by randomly hydrolyzing starch, glycogen and its degradation products within the α-1, 4 glycosidic bonds and produces soluble dextrins and oligosaccharides.

Fungal Alpha-Amylase FAA-5000 Non-GMO, Halal & Kosher Certified Enable better handling properties, Ensure fine crumb structure, desirable elasticity, softness and extended shelf-life Description Fungal α-amylase FAA-5000 is extracted from Aspergillus oryzae by submerged fermentation and purification. It is an endoamylase that can rapidly degrade the α-1 ~ 4 glycosidic bond in gelatinized starch, amylose and amylopectin solution to produce soluble dextrin, maltose and glucose

Non-GMO Bacterial Alpha-Amylase For Bakery Halal, Kosher Certified Description BAA-0100 is a kind of food-grade α-amylase, which is produced by subtilis Bacillus subtilis by deep fermentation, extraction and purification. It is a kind of endo-amylase, which can hydrolyze starch, glycogen and their degradation products randomly on α-1 and 4 glycosidic bonds, rapidly reduce the viscosity of gelatinized starch solution and produce soluble dextrin and oligosaccharides.Long-term

Description BAA-0100 is a food-grade alpha-amylase produced from classical strains of Bacillus subtilis through submerged fermentation , extraction and refining processes. It is an endoamylase which can rapidly decrease viscosity of gelatinous starch solution by randomly hydrolyzing starch, glycogen and its degradation products within the α-1, 4 glycosidic bonds and produce soluble dextrin and oligosaccharide. Prolonged hydrolysis may produce glucose and maltose. The

Description BAA-0200 is a food-grade alpha-amylase produced from classical strains of Bacillus subtilis through submerged fermentation , extraction and refining processes. It is an endoamylase which can rapidly decrease viscosity of gelatinous starch solution by randomly hydrolyzing starch, glycogen and its degradation products within the α-1, 4 glycosidic bonds and produce soluble dextrin and oligosaccharide. Prolonged hydrolysis may produce glucose and maltose. Product

Description PUREMEI GDS is a food-grade glucoamylase produced from classical strains of Aspergillus niger through submerged fermentation, extraction and refining processes. PUREMEI GDS has a high conversion rate from starchy substrates into fermentable sugars. It can hydrolyze α-D-1, 4 glucosidic bonds from the non-reducing end of starches one after another. It can also slowly hydrolyze the α-D-1, 6 glucoside branch bonds of starch and cleave the α-1, 3 bonds to release

Description Fungal α-amylase FAA-5100 is extracted from Aspergillus oryzae non-transgenic strain by submerged fermentation and purification. FAA-5100 is designed as a bread improver and a-amylase supplement for flour in food baking. Starch endonuclease can rapidly degrade the α-1Pen4 glycosidic bond in gelatinized starch, amylose and amylopectin solution to produce soluble dextrin and a small amount of maltose and glucose. Product Characteristics Declared Enzyme: Fungal Alpha

Description Lipase LP-1000 is produced from selected strians of Aspergillus niger through submerged fermentation, extraction and refining process. LP-1000 can not only hydrolyze fat to produce mono-or diglycerides and free fatty acids, but also catalyze ester synthesis and transesterification reactions. Fatty acids can act as substrates for the endogenous lipoxygenase contained in the dough, bleach the colored materials in the dough. LP-1000 is suitable for baking industry.

Glucoamylase PUREMEI GDS NON-GMO Enzyme for Baking Food Grade Enzyme with Halal and Kosher Certified An ideal sugar amylase for baking can increase the content of glucose in flour, provide sufficient nutrition for yeast fermentation and increase the volume of bread, which is beneficial to Maillard reaction. DESCRIPTION Glucoamylase PUREMEI GDS is obtained from non-transgenic Aspergillus Niger by submerged fermentation, extraction and purification.The conversion of PUREMEI GDS

Fungal α-amylase FAA-5100 is extracted from non-transgenic Aspergillus oryzae by submerged fermentation and purification. FAA-5100 is designed as a bread improver and a-amylase supplement for flour in food baking.Starch endonuclease can rapidly degrade the α-1Pen4 glycosidic bond in gelatinized starch, amylose and amylopectin solution to produce soluble dextrin and a small amount of maltose and glucose. FAA-5100 is a powdery fungal α-amylase, which can make dough have ideal

Bacterial α-amylase BAA-0200 is extracted and refined from the deep culture of non-transgenic Bacillus subtilis.It is a kind of endo-amylase, which can hydrolyze starch, glycogen and their degradation products randomly on α-1, 4-glycosidic bonds, thus rapidly reduce the viscosity of colloidal starch solution and produce soluble dextrin and oligosaccharides.Excessive hydrolysis produces glucose and maltose. APPLLICATION AND BENEFITS Bacterial α-amylase has the functions of

NON-GMO Neutral Protease NP-2000 For Bakery Halal And Kosher Certified DESCRIPTION A high concentration protease that can attenuate the dough strength, enable a desirable elasticity and handling property, shorten mixing time, improve color and shininess of the finished products, enablesuniformity and stability of crumb structure, improved flavor and taste of baked products. Neutral Protease NP-2000(EC Number: EC 3.4.24.28) is produced from Non-GMO strains of Bacillus subtilis

Non-GMO Bacterial Alpha-Amylase For Bakery Halal Kosher Certified PRODUCT CHARACTERISTICS Declared Enzyme: Alpha-Amylase Systematic Name: EC 3.2.1.1, α-1,4- glucan 4-glucanohydrolase Activity: 10,000U/g (minimum) Appearance: Light yellow powder Moisture: 8% (Maximum) DESCRIPTION Bacterial Alpha-Amylase BAA-0100 is produced from Non-GMO strains of Bacillus subtilis through submerged fermentation, extraction and refining processes. It is endoamylase which can rapidly decrease