Specification
|
Appearance |
: White to Straw Yellow |
|
Odour |
: bland |
|
Enzymatic Activity |
:1,000U/g to 8,000U/g |
|
pH: |
: pH4.0~6.0, Optimum at 5.0 |
|
Temperature: |
: 35℃- 60℃ |
Function
1. Improve the operational performance of dough;
2. Improve the stability of dough;
3. Improve the inflation rapidity and quality of bread.
Packaging
25kg/ compound bags or 20 kg/ barrel.
More details, please contact:
Email: info@cosuppliers.com
What’s app: 8617828431369
