[Ingredients]

Green micro-Kang lipase (Lipase), fungi а-amylase (Fungal alphAmylase), hemicellulase (Hemicellulase), glucose oxidase (Glucose Oxidase), emulsifiers, Vc, high-quality food grade materials.
[Role and Function]
1, significant improvement in bread products, gloss and detail of the skin.
2, various components of the product synergies that enhance dough strength, flexibility and toughness, and ductility while increasing the dough, make the dough more maneuverability and stability. Over-fermentation can increase the stability of the dough, baking the dough expansion increased coronary bread was, the volume specific volume increases.
3, to improve the internal organizational structure of bread products to improve whiteness, filamentous clear, delicate taste foam.
4, to extend the shelf life of product quality.
[Tim dosage]
20-50g/100kg flour, bread flour for the general improvement and high quality of flour improvement.
[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 dissolved in water and adding some of the craft, and 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 different, the user should be based on their raw materials, product use, food quality and other factors to use of complex enzyme products, and do first sample test, the best ratio selection, and then put into production.
4, green micro-Kang also based on user specific requirements for special production.
5, the proper control of dosage. 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. Below 25 ℃, 12 months shelf life.