Smooth Taste Compound Food Grade Enzymes For Biscuit Fermentation

Compound biscuit enzyme - Papain α-amylase and glucoamylase

Compound biscuit enzyme BR consists of papain, α-amylase, and glucoamylase. It is designed especially for biscuit fermentation.

Composition

Characteristics

Effective pH range: 4.0-9.0; Optimal pH range: 5.0-8.0

Effective temperature range: 20-80℃; Optimal temperature range: 30-65℃

Benefits

After using BR:

- Lower dough stickiness, shorter kneading time and production time, and less energy used;

- Smooth, crunchy, and delicate taste;

- Homogenous and natural coloring;

- Even surface, clear printing, with well-formed layers inside the biscuit.

Application

50 to 200g per 100kg of flour;

The optimal dosage should be determined according to the actual conditions (recipe, pH, temperature, etc.).

Add the enzyme directly into the flour when making the dough, or dissolve it with a small amount of water before the addition. Mix well.

Storage

Preserve in a cool and dry area with good ventilation. Avoid direct sunlight. A storage temperature of 0 to 10 ℃ can extend shelf-life.

Shelf-life

12 months at 25℃.

Safety

Avoid inhaling enzyme powder. Rinse immediately for over 15 minutes with water if contact with skin or eyes.

Smooth Taste Food Grade Enzymes

Biscuit Fermentation Food Grade Enzymes

Compound Enzymes Used In Fermentation Processes

Smooth Taste Compound Food Grade Enzymes For Biscuit Fermentation Images