Besthway food grade Lipase is developed using modern genetic engineering, microbial fermentation, and advanced post-processing technology. This enzyme catalyzes lipid hydrolysis and is specifically formulated for flour processing applications including bread flour, steamed bread flour, noodle flour, and flour improvers to enhance product quality.

• Increases bread volume with delicate organization, uniform air holes, and improved taste
• Optimizes gluten network and extends shelf life by reducing water evaporation
• Enhances bun internal structure with bright, smooth skin and pure taste
• Improves resistance to waking and re-steaming performance for buns
• Enhances surface finish and whiteness of non-fermented noodle products
• Provides smooth, sinewy, elastic, soft, and pull-resistant noodle characteristics
• Hydrolyzes fat in various food processing applications to improve quality

• Bun and noodle flour: 3-5 g/T
• Bread flour: 10-20 g/T
• Flour improver: 3,000-5,000 g/T

Specific dosage should be adjusted according to flour quality and processing techniques. The optimum dosage is determined through experimentation based on different processes and requirements.

Solid Product: 20kg/barrel
Liquid Product: 30L/barrel

Store under dry, ventilated conditions protected from light at 25℃. Shelf life is 18 months for solid product and 12 months for liquid product from production date. Refrigeration at 5℃ extends shelf life.