Inquiry about Glucose Oxidase Enzyme for Bread Dough
Question
Inquiry about Glucose Oxidase enzyme for use in bread dough, requesting technical documents (MSDS, COA, Specifications), detailed usage instructions (direct powder addition, pre-dissolving, timing), optimal dosage range for bread dough, suitable usage conditions (temperature, pH), and information on obtaining a tax invoice for online orders.
Answer
Information about Glucose Oxidase Enzyme
Thank you for your inquiry regarding Glucose Oxidase Enzyme. Based on the available product information, here are the details:
Product Details & Usage
- Optimal Conditions: The activating temperature range for this enzyme is 40-60°C, with the best performance between 50-55°C. The optimal pH range is 3.5-6.5, with the best performance between pH 5.0-5.5.
- Usage Method & Dosage: The product description mentions that Glucose Oxidase can help improve the texture and structure of baked goods like bread. However, specific instructions on whether to add the powder directly, pre-dissolve it, or the optimal dosage range for bread dough are not provided in the product details. For detailed application guidance and recommended dosage, please contact customer service directly.
Documents (MSDS, COA, Specifications)
Information regarding the availability of documents such as MSDS, COA, and Specifications is not available through the product description. Please contact customer service or check the website for how to obtain these documents.
Tax Invoice
Information about obtaining a tax invoice for online orders is not available in the product details. Please check the website's ordering process or contact customer service for details on tax invoices.
