Baking Enzyme Compound for Bread 
Catalog Number IE-1183
Physical Form Powder
Color White
Dosage Parameters 30-80 g/100kg flour
Source Microorganism
| Summary | An enzyme blend containing all necessary activities for bread making and some complementary additives, helping with the improvement in dough handling property, proofing, oven spring and bread sensory quality. |
| Description | Compound baking enzyme (for bread) is carefully formulated with amylase, glucose oxidase and lipase, additives, etc. These activities work cooperatively to jointly improve dough texture and bread quality. |
| Advantages |
Upgrade dough handling properties/dough texture Improve bread shape and softness Improve dough oven spring and bread volume Extend shelf life of bread |
| Application | Used as a baking aid to improve bread quality in different aspects |
| Application Area | Baking |
| Application Recommendation | The recommended dosage is 30-80 g/100 kg flour. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with a convenient volume. |
| Dosage Parameters | 30-80 g/100kg flour |
| Optimum Temp | 40°C-50°C |
| Effective Temp | 25°C-70°C |
| Optimal pH | 5.5-6.5 |
| Effective pH | 3.0-7.0 |
| Source | Microorganism |
| Physical Form | Powder |
| Color | White |
| Scope of Shipment | Worldwide |
| Package | 25 kg/drum |
| Storage | Keep sealed in a dry and cool place and avoid direct sunlight. |
CD BioSciences is a well-known professional company in the industry. We provide a wide range of bio-environmental products, including bio-based materials, biomass fuels, green building materials, bio-environmental enzymes, bio-environmental microorganisms, etc. Please feel free to explore.
Our products and services are for research use only and cannot be used for any clinical purposes.
