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HS Code |
764540 |
| Product Name | Compound With Baking Enzyme Preparation |
| Product Type | Food Additive |
| Main Function | Enhances dough development |
| Application | Baking industry |
| Enzyme Type | Mixed enzymes |
| Physical Form | Powder |
| Color | White to off-white |
| Solubility | Water soluble |
| Shelf Life | 12 months |
| Storage Condition | Cool and dry place |
As an accredited Compound With Baking Enzyme Preparation factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | Bright white plastic pouch with blue label, featuring product name, enzyme details, safety icons, and sealed 500g net weight clearly marked. |
| Shipping | The shipping of **Compound With Baking Enzyme Preparation** requires careful packaging to maintain enzyme activity and prevent contamination. The product must be stored in cool, dry conditions, ideally refrigerated, and protected from moisture and excessive heat. Ensure compliance with local and international shipping regulations for food additives or enzyme preparations. |
| Storage | `Compound With Baking Enzyme Preparation` should be stored in a cool, dry, and well-ventilated area, away from direct sunlight, heat, and sources of moisture. Keep the container tightly closed and clearly labeled. Avoid exposure to incompatible substances such as acids or oxidizing agents. Store at temperatures recommended by the manufacturer, typically below 25°C (77°F). Keep out of reach of children. |
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Enzyme Activity: Compound With Baking Enzyme Preparation with high enzyme activity is used in industrial bread making, where it accelerates dough fermentation and improves loaf volume. Thermal Stability: Compound With Baking Enzyme Preparation with enhanced thermal stability is used in frozen dough production, where it ensures consistent enzyme function after thawing. Purity (%): Compound With Baking Enzyme Preparation with 98% purity is used in specialty pastry formulations, where it reduces off-flavors and supports uniform crumb structure. pH Stability: Compound With Baking Enzyme Preparation with a wide pH stability range is used in multi-grain bakery products, where it maintains enzymatic efficacy across diverse dough types. Particle Size (μm): Compound With Baking Enzyme Preparation with fine particle size (<50 μm) is used in biscuit manufacturing, where it enables even dispersion and optimal texture formation. Molecular Weight (kDa): Compound With Baking Enzyme Preparation with controlled molecular weight enzymes is used in cracker production, where it modulates starch breakdown for improved crispness. Shelf Life (months): Compound With Baking Enzyme Preparation with an extended shelf life of 24 months is used in commercial baking mixes, where it provides reliable performance during prolonged storage. Dosage Consistency: Compound With Baking Enzyme Preparation with standardized dosage is used in high-speed automated bakeries, where it ensures batch-to-batch reproducibility of baking results. Viscosity Profile: Compound With Baking Enzyme Preparation with optimized viscosity profile is used in cake batter preparation, where it aids in aeration and contributes to a softer crumb. Moisture Content (%): Compound With Baking Enzyme Preparation with low moisture content (<5%) is used in premix applications, where it prevents clumping and improves storage stability. |
Competitive Compound With Baking Enzyme Preparation prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please call us at +8615371019725 or mail to admin@sinochem-nanjing.com.
We will respond to you as soon as possible.
Tel: +8615371019725
Email: admin@sinochem-nanjing.com
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