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Product model |
Enzyme |
Functions and advantages |
Dosage,PPM |
Use |
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GRINDAMYL®️ |
Fungal alpha-amylase |
Reduce flour drop value Optimize flour baking quality |
Improves the color of the bread crust Flour standardization, improve baking performance |
2-10 |
Flour, bread, steamed bun, steamed bun |
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GRINDAMYL®️ |
Fungal xylanase |
Increase baking product volume and dough stability Improve dough handling performance |
Improve dough tolerance to different processes |
30-80 |
Flour, Chinese pastry, Bread, frozen dough |
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POWERBake®️ |
Bacterial xylanase |
Increase baking product volume and dough stability Improve dough handling performance |
Relatively low use cost |
25-50 |
Flour, bread, Frozen dough |
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POWERBake®️ |
Fungal xylanase |
Increase baking product volume and dough stability Improve dough handling performance |
Better dough handling performance |
30-80 |
Flour, Chinese pastry, Bread, frozen dough |
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POWERBake®️ |
Fungal xylanase |
Increase baking product volume and dough stability Improve dough handling performance |
Better dough handling performance |
5-20 |
Flour, compound improver |
|
GRINDAMYL®️ |
Bacterial protease |
Make the dough softer and more malleable Improve the shape and appearance of baking products Improves the crispness/crispness of baking products |
Substitute Sodium metabisulfite (SMS) |
100-200 |
Cookies |
|
GRINDAMYL®️ |
Fungal protease |
Make the dough softer and more malleable Improve the shape and appearance of baking products Improves the crispness/crispness of baking products |
Substitute Sodium metabisulfite (SMS) |
100-400 |
Bread, pizza, Fermented biscuit |
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GRINDAMYL®️ |
Glucose oxidase |
Improve dough handling characteristics Improve dough stability and mechanical tolerance |
Reduce or replace the use of chemical oxidants |
50-200 |
Flour, bread, Frozen dough |
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GRINDAMYL®️ |
Hexose oxidase |
Improve dough handling characteristics Improve dough stability and mechanical tolerance |
Reduce dough surface viscosity Reduce or replace the use of chemical oxidants |
30-100 |
Bread, Frozen dough |
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POWERBake®️ |
Lipase |
Improve dough stability and handling performance Improve product organization |
Increase baking product volume |
30-120 |
Flour, bread, Steamed bun, steamed bun |
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POWERBake®️ 4080 |
Lipase |
Improve dough stability and handling performance Improve product surge |
Increase baking product volume |
10-50 |
Flour, bread, Steamed bun, steamed bun |
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POWERBake®️ |
Lipase |
Improve dough stability and handling performance Improve product organization |
Improve product volume and softness |
5-30 |
Flour, bread, Steamed bun, steamed bun |
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POWERFresh®️ |
Maltose amylase |
Extend shelf life Improves bread softness and wetness |
Improve product elasticity |
40-70 |
Bread |
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POWERFresh®️ |
Maltose amylase |
Extend shelf life Improves bread softness and wetness |
Improve product elasticity |
40-80 |
Bread（Low in oil and sugar） |
|
POWERFresh®️ |
Malt tetrasaccharide amylase |
Extend shelf life Improves bread softness and wetness |
Easy to add Improve the freshness of baked products |
150-250 |
Bread, burritos |
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POWERSoft®️ |
Malt tetrasaccharide amylase |
Extend shelf life Improves bread softness and wetness |
Easy to add Improve the freshness of the product |
500-1500 |
Cake |
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POWERFlex®️ 6110 |
Complex enzyme |
Extend shelf life Improve dough ductility |
Improve the shape of the burrito product Improve the folding performance of burrito products |
300-500 |
Tacos, burritos |
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Product |
Principle of action and benefits |
Addition amount (kg/t) |
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FoodProALT |
Medium temperature amylase, efficient breakdown of starch, reduce viscosity,improve abiotic stability. |
1-3 |
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FoodProCGL/ |
Glycosylase/fungal amylase, which degrades dextrin and produces glucose and maltose. |
0.5-5 |
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Multifect PR50G |
Peptidase, which breaks down bitter protein peptides and reduces post-bitter sensations. |
0.2-0.5 |
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FoodProCBL |
Glucanase can degrade hemicellulose, increase leaching rate and reduce viscosity of slurry. |
0.5-1.0 |
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Enzyme |
Principle of action and benefits |
Addition amount (kg/t) |
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FoodProALT |
Amylase, protease, hemicellulase, break down starch and protein, reduce viscosity and improve stability. |
0.5-1 |
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FoodPro |
Glycosylase/fungal amylase, which degrades dextrin and produces glucose and maltose. |
0.5-1 |
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Multifect PR50G |
Peptidase, which breaks down bitter protein peptides and reduces post-bitter sensations. |
0.1-0.5 |
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Enzyme |
Principle of action and benefits |
Addition amount (kg/t) |
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FoodProALT/AHTFoodProPNL |
Amylase breaks down starch and reduces viscosity. |
0.5-1 |
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FoodProPNL |
Degrades protein and improves solubility. |
0.5-2 |
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