Besthway Food Grade Phospholipase is a specialized protein enzyme powder developed using modern genetic engineering, microbial fermentation, and advanced post-processing technology. This enzyme catalyzes the hydrolysis of glycerophospholipids and is specifically formulated for food processing applications to enhance flour quality and improve various baked goods.

• Increases bread volume and creates delicate, uniform crumb structure with improved taste
• Optimizes gluten network and reduces water evaporation from bread crust, extending shelf life
• Improves internal structure of buns, creating bright, smooth surfaces with pure taste
• Enhances surface finish and whiteness of noodles, dumpling skins, and other non-fermented products
• Improves texture characteristics including smoothness, elasticity, and pull-resistance
• Hydrolyzes phospholipids in various food processing applications to improve overall quality

• Bun and noodle flour: 3-5g per ton
• Bread flour: 10-20g per ton
• Flour improver: 3,000-5,000g per ton
• Optimum dosage should be determined through experimentation based on flour quality and processing techniques

Packaged in 20kg barrels. Store in dry, ventilated conditions protected from light at 25℃. Shelf life is 18 months from production date. Refrigeration at 5℃ extends shelf life.