Food enzymes,Papain,Bromelain,Protease,Beta-amylase,Beta-Glucanase,Fungal Alpha-amylase,Baking enzymes,Brewing enzymes,Protein Hydrolysis enzymes.
Detailed introduction to Protease Biscuit crisper ( enzyme blends for bakery):
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Biscuit crisper, a pure natural protease agent, takes fine papain and natural accessories as main components. The protein in flour dough is discomposed into peptides and even amino acids through enzymatic reaction, thus to reduce the wet gluten strength, and improve the flexibility and physicochemical property, so as to exert the best effects of oil, sugar, aromas and other ingredients in the flour dough, reduce product cost and improve product quality and grade. Application range it can be applied to the making all kinds of biscuits, and also can serve as the softener of flour dough Application method it functions well when PH is 3-9, and the temperature is 20-85. In general, the dosage of Biscuit Crisper is 20 to 80g per 100kg flour, or it can be increased or decreased according to practical experiences of different users. |