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Description
XBK-B300 is a new food grade xylanase for baking purpose produced by the controlled fermentation and it is approved by the application of customers

Standards
20000u/g

Physical Properties
Appearance: White to creamy powder
Effective PH Range: 3.5 to 6.5
Optimum PH： 5.3
Effective Temperature: Range 45to 60℃
Optimum Temperature 55℃
Carrier: Starch

Main feature

 Increasing loaf volume and Improving crumb structure
 Improving flavor and taste
 Enhancing dough stability
 Better crumb softness and fineness
 Extended shelf life
 Replacement of chemical additives

Dosage
Steamed bread & Noodles: the optimal dosage is generally 3-5ppm
Bread: the optimal dosage is generally 10-20ppm (1-2g per 100kg flour)
But it could be changed with the different kind of flour and producing procedure.

Storage and Shelf life
This product should be kept in a cool dry location. It will keep for at least one year, if stored in original package