Food Grade Lipase Noodle Flour Improver

Food Grade Lipase,Noodle Flour Improver

Besthway food grade Lipase is developed by Besthway Technology with modern genetic engineering, microbe fermentation and advanced post-process technology,which can catalyze the hydrolysis of lipids, and can be used in flour processing to produce bread flour, steamed bread flour, noodle flour and the flour improver to improve the quality of flour, and can also be used in other food processing to deal with lipids.

Product Functions

• It could increase the volume of bread, make the bread organization delicate, uniform air holes and good taste, optimize the gluten network, effectively slow down the evaporation of water from the bread crust, and extend the shelf life;
• It could improve the internal structure of buns, make the skin bright and smooth, with pure taste, and promote the resistance of buns to waking and re-steaming performance;
• It could improve the surface finish and whiteness of non-fermented noodle products such as noodles, dumpling skins, etc., and make the noodles smooth, sinewy, elastic, soft and pull-resistant.
• It could be used in other food processing fields to hydrolyze fat and improve the quality.

Application Scheme

• Bun and noodle flour: 3-5g/T; Bread flour: 10-20 g/T; Flour improver: 3,000-5,000 g/T; Specific dosage could be adjusted according to the quality of flour and different processing techniques;
• The optimum dosage is determined by experiments according to different processes and requirements.

Package and Storage

Solid Product: 20kg/barrel Liquid Product: 30L/barrel.

It should be stored under dry, ventilated and protected from light at 25℃, with a shelf life of 18 months for solid product and 12 months for liquid product from the date of production. The shelf life could be extended when refrigerated at 5℃.

Note

• After opening the bag or barrel, it should be tightly tied or the lid tightened to avoid moisture or contamination;
• Do not inhale. If inhaled, rinse mouth immediately with water for at least 15 minutes;
• People who are sensitive to enzyme dust should wear one-piece overalls, dust masks and gloves when operating. If contact with skin or eyes occurs, please rinse immediately with plenty of water for at least 15 minutes.