Enhanced TDS
Knowde-enriched technical product data sheet
Identification & Functionality
- Enzyme Type
- Ingredient Name
- Food Ingredients Functions
- CAS No.
- 9001-92-7
- Ingredients
- Protease
- Food Additive Number
- E 1101, INS 1101
- Technologies
- Product Families
- Performance Conditions
Working pH range 5.0-8.0, optimum 6.5-7.5; Temperature 20-70°C , favorable at 40-45°C.
Features & Benefits
- Food Ingredients Features
- Key Benefits
- Reduce gluten elasticity
- Increase elassticity of the dough
- Improve spread ratio of cookies
- Reduce constriction of dough
- Enhance dough handling
Applications & Uses
- Markets
- Applications
- Dosage Guideline
10 - 100 ppm of SUNBAKE® PRN; the optimum dosage depends on the quality of flour and different bread process. It must be determined by application trials.