Enzyme for Baking, Bread Making
Commonly used in beer fermentation processes, starch hydrolysis Activation Temperature: 70-105C , pH 5.0-8.0 , best 90-95C, pH 5.5-7.0
Commonly used in beer fermentation processes, starch hydrolysis
Activation Temperature: 70-105C , pH 5.0-8.0 , best 90-95C, pH 5.5-7.0
Commonly used in beer fermentation processes, starch hydrolysis Activation Temperature: 30-85C , pH 5.0-7.0 , best 65-75C, pH 5-6
Activation Temperature: 30-85C , pH 5.0-7.0 , best 65-75C, pH 5-6
Cellulase Enzyme (40,000U/g) Activiation Temperature 40-55C, pH 4.5-6.5 (Best 45-50C, pH 4.8)
Cellulase Enzyme (40,000U/g)
Activiation Temperature 40-55C, pH 4.5-6.5 (Best 45-50C, pH 4.8)
Xylanase Enzyme (200,000U/g) Activation Temperature: 20-60C, pH 3.5-6.0, optimal 45-50C, pH 4.0-5.5
Xylanase Enzyme (200,000U/g)
Activation Temperature: 20-60C, pH 3.5-6.0, optimal 45-50C, pH 4.0-5.5
Used in the production of butter, cheese, bakery flour, helps digest fat in food. enhances the flavor of the wine
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