Knowde Enhanced TDS
Identification & Functionality
- Enzyme Type
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Glucose Oxidase
- Food Additive Number
- E 1102, INS 1102
- Technologies
- Functions
Replace the Potassium Bromate as a food additive in the bakery. Glucose be oxidized to produce H2O2 which could cross-link the proteins in the dough by oxidize the sulfhydryl(SH) into S-S.
1. Improve the bread texture and increase the loaf volume
2. Make the dough more elastic and viscous
3. Drying effect
4. Make it less crumb
- Temperature curve and PH curve
Features & Benefits
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Usage
The recommended dosage is 5-10 g/100 kg flour (50 ~ 100ppm), can be added directly in flour or made at 1:10 pre mixing, and then further mixing, the optimum dosage shall be determined by baking test.
Properties
Packaging & Availability
- Packaging Type
- Packaging
25 kg/bag, or as request.
Storage & Handling
- Storage
25℃, 12 months, enzyme activity remain≥90%.
Store in a dry and cool place, avoid toxic and hazardous materials. Seal up bag after each use.