Compound bakery enzyme containing α-amylase, lipase, and xylanase

Suntezyme (for Bakery) is a compound enzyme consist of fungal α-Amylase, lipase, and xylanase. It can hydrolyze α-1,4-glycosidic bond in amylose and amylopectin and produce soluble dextrin, maltose, and glucose. It can also degrade animal fat, triglyceride, and phospholipid into monoglyceride, diglyceride, fatty acid, and glycerin. Moreover, it can hydrolyze β-1,4-glycosidic bond in xylan and produce small oligosaccharides, xylobiose, xylose, and arabinose.

• Specification

α-Amylase activity:≥200 U/g

Lipase activity:≥5,000 U/g

Xylanase Activity:≥200 U/g

Appearance: Greyish white to light yellow powder

• Hygienic Index

Compliance with requirements of GB 26687-2011 National Food Safety Standard Compound Food Additives.

• Optima pH

Suntezyme (for Bakery) works effectively between pH 3.0 to 8.0, and the optimal pH is between 4.0 to 7.5.

• Optima Temperature

Suntezyme (for Bakery) works effectively between 20℃ to 70℃, and the optimal temperature is between 35℃ to 55℃.

Benefits

- Improve whiteness and gloss of bread;

- Speed up dough fermentation time;

- Improve the gas capacity of dough and increase dough size;

- Soften the dough, and increase dough extension;

- Improve stability of dough and improve cooking index;

- Make the bakery product fine and smooth, and improve the taste. 

Application

Recommend dosage is 80~120 ppm (as 4~6g/50kg flour). Dosage can be adjusted by request.

Add directly to the flour and mix well, or pre-dissolved in water and mix with flour.

Storage

Preserve in a cool and dry area with good ventilation. Avoid direct sunlight. Keep the temperature at 0℃~10℃ to extend shelf-life.

Shelf-life

12 months at room temperature (25℃).

Safety

Avoid inhaling enzyme powder. Rinse immediately with water if contact with skin or eyes.