Knowde Enhanced TDS
Identification & Functionality
- Enzyme Type
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Glucose Oxidase
- Food Additive Number
- E 1102, INS 1102
- Technologies
- Product Families
- Performance Conditions
Working pH range 3.5-7.5, optimum 5.5-6.0; Temperature 20-70°C , favorable at 35-40°C.
Features & Benefits
- Food Ingredients Features
- Key Benefits
Increase handling & dryness of the dough
Increase dough elasticity
Improve tolerance & stability of the dough
Increase bread crusty
Enhance loaf volume
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Dosage Guideline
3-15 ppm of SUNBAKE® GO XTRA the optimum dosage depends on the uality of flour and different bread process. It must be determined by application trials.