Product Name: Glucose Oxidase Zymopan BGO XTRA
• Strengthened dough gluten
• Reduced/replaced of chemical oxidizers such as Ascorbic acid, ADA or Bromate
• Improved better dough oven spring and assists to get larger loaf volume
Enzyme: Glucose Oxidase Preparation
Synonyms: Oxido-reductase, glucose oxyhydrase, β-D-glucose:oxygen 1-oxidoreductase
CAS#: 9001-37-0
IUB#: 1.1.3.4
Appearance: Yolk yellow powder
Souring Origin: Aspergillus sp.
Application: Flour Gluten Strengthening, Bread improver, Flour treatment; Flour Improver, Pasta Improver
Total Aerobic Plate Count: 10,000 CFU/G max
Coliforms: 30 MPN/G max
Escherichia Coli in 25 g: None Detected
Salmonella in 25g: None Detected
Antibiotic activity: None Detected
Description:
A glucose oxidase enzyme preparation for use in cereal food as dough/bread improver or the treatment of flours or in other food processing, which is produced by fermentation with a selected strain of a fungus.
Usage rate:
The recommended dose rate is usually 4-10 ppm on flour weight. While, the optimal dosage depends on the practical variety of the materials or production process (within a different temperature, pH and processing time).
Application range:
Active at proofing temperatures and at temperature up to 50-65°C. Enzyme will be inactivated quickly above 65°C.
Packing:
25kg per cardboard drum; it is available in different types of packaging. Please contact the sales representative for more information.
