Besthway Lipase is a high-performance food enzyme developed using modern genetic engineering, microbial fermentation, and advanced processing technologies. This enzyme catalyzes lipid hydrolysis and serves as an effective flour improver for bread, steamed bun, and noodle production.

• Increases bread volume with delicate, uniform crumb structure and improved taste
• Optimizes gluten network and extends shelf life by reducing moisture evaporation
• Enhances bun internal structure with bright, smooth skin and pure taste
• Improves bun resistance to waking and re-steaming performance
• Provides excellent surface finish and whiteness for noodles and dumpling skins
• Creates smooth, elastic, and pull-resistant noodle texture
• Hydrolyzes fats to improve quality in various food processing applications

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

Optimal dosage should be determined through testing based on specific flour quality and processing requirements.

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

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