Smooth Taste Compound Food Grade Enzymes For Biscuit Fermentation

Product Description

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.