Smooth Taste Compound Food Grade Enzymes For Biscuit Fermentation
Compound biscuit enzyme - Papain α-amylase and glucoamylase
Compound biscuit enzyme BR consists of papain, α-amylase, and glucoamylase. It is designed especially for biscuit fermentation.
Composition
| Ingredients | Activity |
| Papain | ≥2,000U/g |
| Glucoamylase | ≥2,000U/g |
| α-amylase | ≥10U/g |
| Distarch phosphate | -- |
Characteristics
Effective pH range: 4.0-9.0; Optimal pH range: 5.0-8.0
Effective temperature range: 20-80℃; Optimal temperature range: 30-65℃
Benefits
After using BR:
- Lower dough stickiness, shorter kneading time and production time, and less energy used;
- Smooth, crunchy, and delicate taste;
- Homogenous and natural coloring;
- Even surface, clear printing, with well-formed layers inside the biscuit.
Application
50 to 200g per 100kg of flour;
The optimal dosage should be determined according to the actual conditions (recipe, pH, temperature, etc.).
Add the enzyme directly into the flour when making the dough, or dissolve it with a small amount of water before the addition. Mix well.
Storage
Preserve in a cool and dry area with good ventilation. Avoid direct sunlight. A storage temperature of 0 to 10 ℃ can extend shelf-life.
Shelf-life
12 months at 25℃.
Safety
Avoid inhaling enzyme powder. Rinse immediately for over 15 minutes with water if contact with skin or eyes.
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