Besthway Food Grade Lipase is a high-performance enzyme developed using modern genetic engineering, microbial fermentation, and advanced post-processing technology. This specialized enzyme catalyzes the hydrolysis of lipids and is specifically formulated for flour processing applications including bread flour, steamed bread flour, noodle flour, and flour improvers to enhance overall flour quality.

• Increases bread volume with delicate organization, uniform air holes, and improved taste
• Optimizes gluten network structure 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
• Provides excellent surface finish and whiteness for noodles and dumpling skins
• Creates smooth, sinewy, elastic, and pull-resistant noodle products
• 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 experimental testing based on specific process requirements.

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

Storage: Store in dry, ventilated, light-protected conditions at 25℃. Shelf life: 18 months for solid product, 12 months for liquid product from production date. Refrigeration at 5℃ extends shelf life.