Detailed Product Description

Xylanase XBK-B300 is a new food grade xylanase for flour improver purpose produced by the controlled fermentation and it is approved by the application of customers.

Standards

20000u/g

Physical Properties

Appearance:                     Ligeht Yellow powder

Effective PH Range:           3.5 to 6.5

Optimum PH                     5.3

Effective Temperature:        Range 45to 60

Optimum Temperature        55

Main feature

1) Increasing loaf volume and Improving crumb structure

2) Improving flavor and taste

3) Enhancing dough stability

4) Better crumb softness and fineness

5) Extended shelf life

6) Replacement of chemical additives

Dosage

Steamed bread & Noodles: the optimal dosage is generally 3-5ppm

Bread: the optimal dosage is generally 10-20ppm (1-2g per 100kg flour)

But it could be changed with the different kind of flour and producing procedure.

Storage and Shelf life

This product should be kept in a cool dry location. It will keep for at least one year, if stored in original package.