Detailed Product Description

Xylanase XBK-B300 is a new food grade xylanase for baking purpose produced by the controlled fermentation.

 

Standards

20000u/g

 

Physical Properties

Appearance:                   White to creamy 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