Besthway food grade Phospholipase is developed using modern genetic engineering, microbial fermentation, and advanced post-processing technology. This enzyme catalyzes the hydrolysis of glycerophospholipids and serves as an effective flour improver for bread flour, steamed bread flour, noodle flour, and other flour processing applications.

• Increases bread volume with delicate texture, uniform air holes, and improved taste
• Optimizes gluten network, reduces water evaporation from crust, and extends shelf life
• Enhances bun structure with bright, smooth skin and improved re-steaming performance
• Improves surface finish and whiteness of noodles, dumpling skins, and other non-fermented products
• Provides smooth, elastic, and pull-resistant noodle characteristics
• Effective for phospholipid hydrolysis in various food processing applications

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

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.