Greyish White Food Grade Glucoamylase And Alpha Amylase Papain

Food grade bread improver enzyme containing α-amylase papain and glucoamylase

Sunhy Bread Improver is a compound enzyme consisting of fungal α-Amylase, papain, and glucoamylase. The product can hydrolyze the α-1-4 glycosidic bonds of amylose and amylopectin, generating soluble dextrin, maltose, and glucose, the nutrients for yeast in bread fermentation. 

The product can also hydrolyze the β-1,4 glycosidic bonds in xylanase, and generate xylose, arabinose, and xylo-oligosaccharide such as xylobiose, which can soften the dough and increase the gas capability. 

Sunhy Bread Improver can be applied to standard bread making, as well as high-fat, high-sugar bread requiring long fermentation time. 

Benefits

- Accelerate the fermentation process, shorten the fermentation time;

- Increase the elasticity of the dough;

- Lower the damage rate, improve the bread quality, and increase the volume;

- Soften the bread tissue, improve the taste. 

Application

Recommend dosage is 50-80ppm (as 5~8g/100kg 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.