Food grade compound lipase and xylanase for grease degradation in bakery

Lipase type HA is a compound enzyme consisting of lipase and xylanase. The product can thoroughly decompose the fat, triglycerides, and phospholipids from animal- and plant-based raw materials, and generate small molecules such as monoacylglyceride (MAC), diglyceride, fatty acids, and glycerol. 

Benefits

- Increase the whiteness and glossiness of the bakery products;

- Evidently increase the dough volume, more delicate tissue, and smaller and more even holes;

- Improve the stability of the dough during the kneading.

Application

Recommend dosage is 0.25~2.5g/25kg 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.