Xylanase is a kind of solid food-grade enzymes, made of aspergillus niger, and   obtained by submerged fermentation and purification of advanced membrane    technology, and is a pure endo-xylanase, can hydrolysis high molecular water-insoluble arabinoxylan degradation to soluble form.

• Color: light yellow

• Appearance: with good Liquidity, no dust powder

• Odor: special fermentation odor, no foreign odor

Product Characteristics:

1. The suitable temperature range is 35-70 ℃ , and the optimum operating temperature is 50-60℃.

2. Applicable to pH 3.5-7.5, the optimum pH 4.5-5.5.

1. Increasing loaf volume, better crumb softness and improving crumb structure.

2. Enhancing the elasticity of the gluten network and improving the processing and stability of dough.

3. Maintain the softness and prolonging the shelf life of loaf.

4. In loaf processing, can be used as or mixed with emulsifier, reducing application cost.

5. Not only can apply to flour processing, as modifying agent for bread and steamed bread but also can be used terminally to improve the quality of baking and cooking products.

Usage and Dosage:

1. Based on 10,000 U/g Xylanase, the recommended dose for this product is 2-10g/ton flours (2-10 ppm).

2. The optimum dosage depends on the quality of flours, and its scope should be determined by test.

3. Retention ability of dough will drop and turn to sticky if the product is added excess.

Packing:

Paper barrel for outer packing and high density polyethylene bag for inner packing. The specifications are 20Kg/barrel. It can also be packed according to customer's specifications.

Storage:

1. Store in a dry and cool place, avoid direct sunlight and humid environment. The shelf life of this product is 12 months, under dry, ventilated, dark environment with temperature below 25°C.

2. Please use it up in time after opening. If you can't use it all at once, please seal it in time.

3. Avoid contact with skin or mucosa as far as possible during operation. If contact occurs, rinse with clean water in time.