Baking Enzyme Compound for Pasta/Noodle 
Catalog Number IE-1253
Physical Form Powder
Color White
Dosage Parameters 3-8 g/100 kg flour
Source Microorganism
| Summary | A carefully developed enzyme mixture to upgrade pasta/noodle quality in many aspects like noodle strength, appearance, cooking resistence, biteness and reduced broken rate. |
| Description | The product contains beneficial activities like transglutaminase and hemicellulase. They work synergistically to improve noodle quality in different aspects. |
| Advantages |
Improve dough elasticity/extensibility and handling properties Increase noodle strength and reduce broken noodles significantly Render noodles smooth and shiny surface Make noodles resistant to cooking and avoid turbid noodle soup |
| Application | Used as a processing aid for pasta/noodle |
| Application Area |
Pasta/noodles Food |
| Application Recommendation | The recommended dosage is 3-8 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 | 3-8 g/100 kg 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.
