Besthway Food Grade Phospholipase is a high-quality enzyme developed using modern genetic engineering, microbial fermentation, and advanced post-processing technology. This enzyme catalyzes the hydrolysis of glycerophospholipids to enhance flour quality in various baking and noodle applications.

• Increases bread volume with delicate, uniform crumb structure and improved taste
• Optimizes gluten network to reduce moisture evaporation and extend shelf life
• Enhances bun internal structure with bright, smooth surface and pure taste
• Improves surface finish and whiteness of noodles, dumpling skins, and similar products
• Provides excellent dough elasticity, softness, and pull-resistance

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

Specific dosage should be adjusted according to flour quality and processing techniques. Optimal dosage is determined through experimental testing based on process 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.