Product Name: Xylanase Zymopan ANX
• Standardizes flour and reduce variations in flour quality
• Increased loaf volume with softer crumb structure
• Improves dough "gas"retention and over spring
• Improves dough stability, fermentation tolerance and extensibility
• Improves dough machinability in terms of more mixing tolerance
Enzyme: Xylanase Preparation
Synonyms: Hemicellulytic enzyme, hemicellulase, endo-1,4-xylanase, endo-(1->4)-beta-xylan 4-xylanohydrolase
CAS#: 9025-57-4
IUB#: 3.2.1.8
Appearance: White to creamy powder
Souring Origin: Aspergillus sp.
Application: Flour and dough Conditioner Bread improver, Flour treatment; Flour Improver, Cookies, Biscuits and Creacker 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 hemicellulase (endo xylanase) enzyme preparation for degrading the linear polysaccharide xylan into xylose as dough/bread improver or the treatment of flours etc.., which is produced by submerged fermentation of a micro organism.
Usage rate:
The recommended dose rate is usually 5-20 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 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.
