Baking Lipase for Flour Mill or Bakery 
Catalog Number IE-1220
Physical Form Powder
Color Light yellow
Dosage Parameters 1-20 g per ton of flour
Source Microorganism
| Summary | This is a triglyceride degrading lipase preparation that is able to improve dough handling, crumb whiteness, dough strength and other sensory properties of baked products. |
| Description | Lipase is produced through submerged fermentation of Aspergillus niger, followed by purification, formulation, and drying. This enzyme enhances dough handling properties, strengthens gluten, and improves crumb texture. In the baking industry, it is used to enhance dough stability, achieve a better crumb structure with improved whiteness and crust luster, and increase the volume of bread and steamed buns. When used in combination with xylanase, fungal α-amylase, and glucose oxidase, lipase contributes to these benefits in a synergistic manner. |
| Advantages |
Obvious improvement in dough handling properties and stability More whiteness and luster of steamed buns Exceptional oven spring and overall quality of bread or steamed bun |
| Application | For flour improvement |
| Application Area |
Leather Biodiesel Flour standardization Pasta/noodles Baking |
| Application Recommendation | For bread producing: The recommended dosage is 1-20 g per ton of 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 the convenient volume. |
| Dosage Parameters | 1-20 g per ton of flour |
| Optimum Temp | 30°C-40°C |
| Effective Temp | 30°C-50°C |
| Optimal pH | 6.0-8.0 |
| Effective pH | 5.0 -9.0 |
| Source | Microorganism |
| Physical Form | Powder |
| Color | Light yellow |
| Scope of Shipment | Worldwide |
| Product Strain | Aspergillus niger |
| Package | 25 kgs/drum, 1,125 kgs/drum |
| Storage | Keep sealed in a dry and cool place and avoid direct sunlight. |
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