Xylanase 5000 I.U/g – food additives Powder – soluble Code : WS-001003

– Definition: the distinctive phytobiochem product from the food enzyme zylanase which has a wonderful role in improving the properties of bakery
– the main composition: the enzyme zylanase
– the final form: powder – soluble
– commercial units: 25 kg
– code: WS-001003
– dose: the proportion of the addition of the xylanase enzyme The diet is: 100 – 150 g / ton
– Characteristics:
The enzyme zylanese is an enzyme responsible for converting insoluble heme cellulose in flour into soluble heme cellulase and thus it can combine with water in baked pasta, which leads to a reduction in the dough hardness and an increase in the size of the dough When baked
– The enzyme zylanase works on the gluten present in the flour when added during the dough mixing process, it affects the properties of gluten, which results in a significant increase in the dough expansion
– the enzyme zylanase can be used as a substitute for the laxative material Emulsifiers)) It can also be relied upon to dispense with the addition of chemicals such as bromate bromate))
– you can enzyme Zalanez savings in the bakery where industry raw materials that the least amount of it will get the same result that you get by using traditional methods of baking , but it is possible to get better results
– the enzyme Zalanez to improve the edges of the dough as it Aj For thin edges and with a regular shape and so it makes the dough more easily in manufacturing and more likely to form and at the same time , there is no more coherent disintegrates
– can be used in enzyme Zalanez baked with all kinds of industry flour bread and benefactor lifter efficiency Pulps
– Zylanese enzyme is given to the dough more size and improves the external appearance as it gives
baked goods a distinctive taste – Zelanese enzyme greatly helps to prevent sintering of bread and thus it extends the viability of the bread for a longer period use as well as its contribution to reducing the time of dough swelling at baking and working to enlarge The size of the bread and the improvement of the external appearance of baking also improves the texture of the pasta tissue after it comes out of the oven in addition to giving the baked goods the attractive smell
– the xylanase enzyme provided to you by phytobiochem has a high thermal stability
– the xylanase also has a constant in different PH degrees which It is allowed to maintain its role when there is a variation in the degree of PH
– Phytobiocem provides you with a high concentration of Xylanase, up to 5000 IU / g.