[Components]

Green micro-Kang lipase, xylanase, glucose oxidase and food-grade materials and so on.

[Features]
1, the product can increase the white noodles, improve the surface gloss.
2, to make the noodles resistant cooking, taste better, Broken rate.
3, to prevent retrogradation of aging, increase shelf retention.
[Add content]
0.1-0.3g/kg, can be added as appropriate based on the actual quality of flour.
[By law]
1, the mill can trace the total powder feeder auger in proper position even to join, or in batch systems added with powder, mix well.
2, the food factory and the front in the product and process will be added after dissolved in water, then add the remaining water and other accessories.
3, the wheat variety, origin, quality and different processing conditions are different, the flour, gluten and enzyme activity are also different. Users according to their raw materials, product use, food quality and other factors to use complex enzyme products, and do first sample test, the best ratio selection, and then put into production.
4, according to user specific requirements for special production.
5, the proper control of the amount of open bag as soon as possible to avoid moisture.