Does it work better when combined with other enzymes?

Yes, synergistic effects occur, such as combining amylase with xylanase to improve water retention.

Blended Baking Enzyme Preparation (for steamed buns)

Name: Blended Baking Enzyme Preparation (for steamed buns)
Brand: Chemco Technology Limited
SKU: 2180592702

Guangdong, ChinaChemco Technology Limited

US$10.00-25.00

1 kg

Sample price:US$0.00/kg.Request sample

Product profile

Customization

Available

Type

Synthesis Material Intermediates

Appearance

Powder

Model NO.

Blended baking enzyme preparation (for steamed bun

Quality

Technical

Colour

Yellow

Transport Package

Barrel

Specification

Blended baking enzyme preparation (for steamed bun

Origin

China

Key features

Enhances Bread Texture: Increases volume and moisture while slowing staling through starch and polysaccharide breakdown.

Extends Shelf Life: Inhibits starch retrogradation and reduces water loss to keep bread soft for several days.

Reduces Chemical Additives: Replaces improvers and emulsifiers, reducing manual intervention and lowering production costs.

Optimizes Baking Efficiency: Strengthens gluten network to reduce mixing time and lowers baking temperature needs to save energy.

Safe and Natural: Breaks down into natural components after use, ensuring safety for healthy product demands.

Synergistic Effects: Combining different enzymes like amylase and xylanase significantly improves dough water retention.

Company profile

Importers and ExportersHigh Repeat Buyers Choice

Chemco Technology Limited

Guangdong, China

Business Type: Trading CompanyExport Year: 2023-09-01Nearest Port: SHENZHEN PORT, GUANGZHOU PORTAverage Response Time: ≤11.20hTerms of Payment: LC, T/T, Western UnionInternational Commercial Terms(Incoterms): FOB, EXW, CFR, CIF

About Our Factory & Business Background

AddressRoom No. 315&316, No. 1670yuncheng South 2nd Road, Building No. 6, Block -C, Wanda Plaza, Baiyun District, Guangzhou, Guangdong, China

Average Lead TimePeak Season Lead Time: within 15 workdays

Our Production Capability & Technical Expertise

Main ProductsPlant Extract, Glucosamine, Amino Acid, Cosmetic Raw Material, Food Additives, Probiotics, Raw Material for Supplement

Our Industry Experience & Global Business Record

Main MarketsSouth America, Southeast Asia, Africa, Mid East

Product Q&A

Q:What are the main roles of this enzyme preparation?

It improves dough processing, enhances bread texture, extends shelf life, and optimizes baking efficiency.

Q:How does it extend the shelf life of bread?

Lipases and maltogenic amylases inhibit starch retrogradation and reduce water loss to keep bread soft.

Q:Can it replace chemical additives?

Yes, it can replace improvers and emulsifiers, reducing manual intervention and lowering costs.

Q:Is this product safe for consumption?

Yes, it breaks down into natural components after use and is very safe for healthy products.

Q:What is the recommended dosage control?

Adjust the amount based on flour characteristics, as too much can damage gluten or overly soften the dough.

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Blended Baking Enzyme Preparation (for steamed buns)