More Enzymes can be customized.

Fungal α-amylase

Fungal α-amylase is derived from Aspergillus oryzae. It is used to break starch and gradually degrade  it into maltodextrin and maltose. Under the action of yeast endogenous enzymes, maltose become  glucose, which support yeast to complete the fermentation process.

Speed up dough fermentation process, which shorten the fermentation time Improve the rapid expansion of bread into the oven and increase the volume of bread Better crumb structure, which improve softness of the internal structure Produce a good and stable bread skin color.

Mid-temperature alpha-amylase

The enzyme hydrolyzes the α-1.4 glycosidic linkage of starch molecule, and arbitrarily cut into short-chain dextrins of varying  lengths and a few low-molecular-weight sugars. Both amylose and amylopectin are decomposed in an irregular form, so that the  viscosity of the starch paste drops rapidly, that is liquefaction, so it is also called liquefaction enzyme.

Mid-temperature alpha-amylase is obtained by Bacillus subtilis through fermentation and extraction. Widely used in the liquefaction of  beer, monosodium starch sugar, ethanol, fermentation industries, as well as textile desizing, feed, juice processing, bakery etc.

Acid Xylanase

The non-starch polysaccharide NSP in wheat (about 1.2%-2.4% of the weight of flour) can absorb 10  times more water than its own weight, 0.6%-1.3% of NSP is insoluble arabinoxylan, it is fibrous and  can destroy air cells. But with xylanase supplementation, water-soluble arabinoxylans are produced,  which increase dough viscosity, stabilize air cells, and improve dough strength (Improve the stability  of the dough), bring a larger volume and more fine internal structure.

Increase elasticity of the dough, improve handling properties for machining, bring more soft and fine  crumb structure.  Increase the volume of the bread while not easily dent

Maltogenic Amylase

The product is obtained by deep fermentation of Bacillus amyloliquefaciens. Maltogenic Amylase also known as maltogenic alpha-amylase, maltotriose, full name 1,4-alpha-Dglucan α-maltohydrolase, EC 3.2.1.133. it is a type of endo-amylase that hydrolyzes α-1,4-Dglucosidic linkages and acts on the non-reducing end of starch and related polysaccharides,  oligosaccharides. The product is α-maltose.

Maltogenic amylase can significantly improve product texture and extend shelf life. Maintain good  elasticity, flavor and taste of the product. Especially suitable for high-sugar and high-oil breads and  cakes with a medium-long shelf life about 15 days.

Lipase

Lipase is a kind of enzyme which can catalyze fatty glyceride hyrolysis producing  glycerol and fatty acids, The important feature of hydrolysis is carried out on oil and  water interface. This enzyme also catalyze Ester synthesis and ester exchange  reaction.

Neutral Protease

Neutral Protease is a kind of hydrolase, it mainly consist of endopeptidase, aminopeptidase and carboxypeptidase. These enzyme act together on peptide in the molecule and hydrolyze protein to polypeptides, oligopeptides and  amino acids in neutral conditions.

Transglutaminase (TG)

TG is obtained through deep fermentation of Streptomyces mobaraensis and widely used in the  manufacturing of processed meats, bakery goods, dairy products, and vegetable protein products such  as tofu.

It is a binding agent in gluten and gluten-free products, thus improving dough stability, elasticity, and shelf life of bread, pastries, pasta, and flour tortillas. TG also improves fermentation tolerance enhancing the flavor of bread and pastries. In noodles and pasta, it improves elasticity and boiling  resistance. Recommended dosage: 0.1-0.4%

Glucose Oxidase

Glucose Oxidase specifically oxidizes β-D-glucose to δ-gluconolactone and hydrogen peroxide. Then δ-gluconolactone Spontaneous hydrolyze gluconic acid in no-enzymatic reaction.

25kg/Fibre drum

Store in a dry and cool place, avoid direct sunlight and humid environment. The shelf life of this  product is 12 months, under dry, ventilated, dark environment with temperature below 25°C.