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bread improver enzyme |
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| Price :
Negotiable
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| Minimu Trading : No Restrict
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| Remai time :
Permanent
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| Brand :Unknown |
Origin : ChinaMainland |
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| Location : ChinaMainland shenzhen |
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| Release time : 2007-3-23 11:49:57 |
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| Member information |
| | -Shenzhen Leveking Biology Engineering Co., Ltd | | | Type of companyProduction | | | | Main products, services: | | | Appra :  0 | | | Register Date:2006-12-30 9:29:14 | |
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Product Details |
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Description
LBK-CB40 is a compound enzyme preparation for baking purpose, which contains lipase, xylanase and α-amylase etc. It is a white to creamy powder.
Main feature
Better fermentation tolerance.
Improved dough-handling.
Increased bread volume and oven-spring.
Prevention of crumb stickiness.
Improved crumb color and texture.
Improved crust color and softness.
Dosage
The optimal dosage is generally 10—30g/100kg flour, but it could be changed according to the different kind of flour and producing procedure.
Storage and Shelf life
This product should be kept in a cool dry location. It will keep for at least one year, if stored in original package.
Address: 102, Bio- Incubator Building 1, Gaoxinzhong One Road, HighshenzhenGuangDong
Zip:518057
Tel: 86-755-26031010
Contact: mu qin
HomePage: http://www.leveking.com |
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