Knowde Enhanced TDS
Identification & Functionality
- Enzyme Type
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Xylanase
- Technologies
- Product Families
- Performance Conditions
Working pH range 5.0-8.0, optimum 6.0-7.0; Temperature 25-60°C , favorable at 45-50°C.
Features & Benefits
- Food Ingredients Features
- Key Benefits
- Increase volume
- Improve tolerance and dough stability
- Regular and uniform crumb structure
- Soft and elastic crumb
- Better dough stability
- Improve oven spring
Applications & Uses
- Markets
- Applications
- Dosage Guideline
10 - 70 ppm of SUNBAKE® XSP; the optimum dosage depends on the quality of flour and different bread process. It must be determined by application trials.