BESTHWAY BXW10 Bakery Enzyme Blend - 100,000-800,000U/g Activity for Dough Optimization in 30°C-70°C Range
BESTHWAY BXW10 Bakery Enzyme is a professional-grade enzyme blend designed to enhance dough quality and improve bakery product texture. This food-grade formulation optimizes gluten networks and extends product freshness.
- Optimizes gluten network for stronger, more elastic dough
- Improves surface finish and whiteness of non-fermented noodle products
- Promotes resistance of buns to waking and re-steaming
- Hydrolyzes fat to enhance quality in various food processing applications
- Effective in temperature range of 30°C-70°C
- ISO9001 and ISO22000 certified for quality assurance
| Parameter | Specification |
|---|---|
| Main Enzymes Activity | 100,000-800,000U/g |
| PH Range | 2.5-11.5 |
| Storage Conditions | Dry, ventilated and protected from light at 25°C |
| Shelf Life | 18 months (solid), 12 months (liquid) |
| Packaging | Solid: 20kg/barrel, Liquid: 25L/barrel |
| Application Rate | 3-5g/T for bun and noodle flour; 10-20g/T for bread flour |
Ideal for bread, buns, cakes, noodles, dumpling skins, and other bakery products. Suitable for large-scale bakeries, small bakeries, and home use.
Add 10-20g per ton of bread flour or 3-5g per ton for bun and noodle applications. Mix thoroughly with dry ingredients before adding liquids.
Do not inhale product. If accidentally inhaled, rinse mouth immediately with water for at least 15 minutes. Sensitive individuals should wear protective gear during handling.
- Minimum Order Quantity: 100KG
- Supply Capacity: 100T/month
- Delivery Time: 10-15 work days
- Payment Terms: T/T, D/P, D/A, L/C
Our experienced technical team provides comprehensive support including customized enzyme blends, on-site consultations, and ongoing operational guidance to optimize your bakery results.
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