Lipase for Flour(LBK-BX300)

Standards

Lipase activity: 15000u/g

Physical Properties

Appearance:                   White to creamy powder

Effective PH Range:     6.5 to 10.5

Optimum PH：        9.4

Effective Temperature:   Range 30to 65℃

Optimum Temperature  55℃

Carrier:                             Starch

Main feature

n         Increasing loaf volume and Improving crumb structure

n         Improving flavor and taste

n         Enhancing dough stability

n         Better crumb softness and fineness

n         Extended shelf life

n         Replacement of chemical additives

Dosage

Steamed bread & Noodles: the optimal dosage is generally 3-5ppm

Flour: the optimal dosage is generally 10-20ppm (1-2g per 100kg flour)

But it could be changed with the different kind of flour and producing procedure.

Storage and Shelf life

This product should be kept in a cool dry location. It will keep for at least one year, if stored in original package

• xylanase for flour improvement
• Lipase for Flour(LBK-B400)
• LBK-BX300
• Compound Enzyme for Baking(LBK-CB80)