Food enzyme main feature: 1) Enhance the stability of dough,improve crumb structure 2) Replace harmful chemical additive.

Food enzyme LBK-B400 is a food grade lipase for baking purpose produced by the controlled fermentation. It is a white to creamy powder.

Main featureEnhance the stability of dough, increase loaf volume, improve crumb structure and make it whiter, gives better oven spring.Decompose fat in dough, and yield natural emulsifier to substitute chemical emulsifier.Replace harmful chemical additive such as kalium bromate and benzoylperoxide.

DosageThe optimal dosage is generally 10-30ppm (1-3g/100kg flour), but it could be changed with the different kind of flour and producing procedure. Storage and Shelf lifeThis food enzyme should be kept in a cool dry location. It will keep for at least one year, if stored in original package..

Lipase for Bread Improver (Food enzyme)