[Ingredients]

Green micro-Kang lipase (Lipase), fungi а-amylase (Fungal alphAmylase), hemicellulase (Hemicellulase), glucose oxidase (Glucose Oxidase) and food grade materials

[Role and Function]

1, with a whitening effect, bread products, improved skin tone and fine level.

2, various components of the product synergies that enhance dough strength, flexibility and toughness, make the dough more maneuverability and stability, increasing the stability of the dough over-fermentation, cooking quality and strength, increasing the volume of steamed bread specific volume .

3, to improve the internal organizational structure of bread products, improve the taste.

4, to extend shelf life and improve the quality of goods in the steaming performance.

[Tim dosage]

10-20g/100kg 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.

[Packing specification]

Aluminum foil bag, 1000g / bag; or according to user requirements for packaging.

[Storage]

Proposed store in a cool, dry, ventilated environment, long-term storage in cold; 25 ℃ the following shelf life of 12 months.