Leveking Enzymes for Bakery

Food Enzyme for Bread Improver 1. Enzyme Activity: 30,000u/g. 2. Enhance the stability of dough. 3. Replace harmful chemical

Food Enzyme LBK-B400 is a food grade lipase for baking purpose produced by the controlled fermentation. It is a white to creamy powder..

Standards

30,000u/g.

Physical Properties

Appearance	White to creamy powder
Effective PH Range	6.5to 10.5
Optimum PH	9.4
Effective Temperature	Range 25 to 65
Optimum Temperature	55

Main feature

Enhance the stability of dough, increase loaf volume, improve crumb structure and make it whiter, gives better oven spring.Decompose fat in dough, and yield natural emulsifier to substitute chemical emulsifier.Replace harmful chemical additive such as kalium bromate and benzoylperoxide.

Dosage

The optimal dosage is generally 10-30ppm (1-3g/100kg flour), but it could be changed with the different kind of flour and producing procedure..

 

Storage and Shelf life

This food enzyme should be kept in a cool dry.

 

 

                                                     

                                                 

Great news! Leveking will attend Fi Asia(Indonesia)! Booth No.:K15Date: 3-5 October 2012.Venue:Kemayoran,Jakarta,IndonesiaContact person:Neil ZhaoTel:+86-755-26031010-819

 About Leveking Product:Leveking Special Enzyme ManufacturerLipaseXylanaseFungal Alpha Amylase TransglutaminaseGlucose Oxidase

 More About Leveking,pls click Leveking company website:

http://www.leveking.com/en/default.htmlor http://www.levekingenzymes.com

Leveking Enzymes for Bakery