Baking Xylanase 
Catalog Number IE-1189
Physical Form Powder
Color Light yellow
Dosage Parameters 1-3 g per ton of flour
Source Microorganism
| Summary | A xylanase-based enzyme together with some beneficial activities able to upgrade dough handling properties, crumb structure and sensory properties of baked products. |
| Description | Xylanase is produced through submerged fermentation of Trichoderma reesei, followed by purification, formulation, and drying. This xylanase includes acid endo-xylanase as well as several additional beneficial activities. These components enhance dough handling properties, improve crumb structure, and contribute to the overall sensory qualities of baked goods. When used in conjunction with other baking enzymes such as fungal amylase, glucose oxidase, and lipase, it works synergistically to further enhance these attributes. |
| Advantages |
For steamed bun Better dough machinability and proofing stability Improved dough structure and fermentation Obvious improvement in oven spring Increased flour water absorption |
| Application | As a baking aid to improve dough property and final product quality |
| Application Area |
Flour standardization Baking |
| Application Recommendation | For steamed bread producing: The recommended dosage is 1-3 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 | 1-3 g per ton of flour |
| Optimum Temp | 50°C-65°C |
| Effective Temp | 30°C-70°C |
| Optimal pH | 5.0-7.0 |
| Effective pH | 3.5-7.5 |
| Source | Microorganism |
| Physical Form | Powder |
| Color | Light yellow |
| Scope of Shipment | Worldwide |
| 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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