Lipase (110,000 U/g) - Baking / dough improvement
Food
Code: 253736
Powder lipase enzyme, 110,000 U/g, for baking and dough-improvement processing.
Lipase (110,000 U/g) - Baking / dough improvement is a powder enzyme preparation for bakery processing. It is used where controlled lipid modification can support dough handling, dough tolerance and finished bread or baked-good quality.
This product is intended as an industrial food-processing aid, not as a dietary supplement ingredient.
Product Description
- Enzyme type: lipase
- Activity: 110,000 U/g
- Form: powder enzyme preparation
- Application focus: baking and dough improvement
- Process value: helps formulators tune bakery systems where lipid transformation can influence dough strength, handling, gas retention, crumb texture and overall baked-product consistency.
Usage
Use level depends on flour type, fat system, dough process, fermentation time, baking profile and the target product texture. Confirm dosage by bench or pilot trial before production scale-up.
- Add according to the enzyme-premix or dry-blend process used by the bakery manufacturer.
- Verify pH and temperature compatibility in the target process.
- Avoid processing or storage conditions that irreversibly denature the enzyme before it can perform in the dough system.
Product Characteristics
- Appearance/form: powder
- Regulatory use: industrial food-processing aid; confirm suitability for your jurisdiction and finished product category.
- off-white powder
- Room (25-40C)
- 24 Months from manufacturing or testing date.
- Add at last step. Avoid temperature above 40C.
- Heat Tolerant
- 0.00 - 0.00
- -
| Test Name | Specification |
|---|---|
| Lipase activity | 110,000 U/g |
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