Lipase

Yiming's lipase is a food lipase for baking It's an enzyme preparation Increase the whitening and the quality of the flour

 Yiming’s lipase is an enzyme Preparation which is produced by fermentation with rhizopus. Tt is widely used in bread, noodles and steamed bread.

Characteristics:
Type	enzyme Preparation
Activity	10,000u/g, 20,000u/g, 30,000u/g
Appearance	White to pale yellow powder
Effective PH Range	5 to 10
Effective Temperature	25 to 65°C

  

Application:

Lipase is used to replace or reduce the use of emulsifiers. Enhance the stability of dough. Increase the whitening and the quality of the flour. Increase loaf volume and improve crumb structure.

Dosage:

The optimal dosage is generally 500-30000u/kg flour. However, as different flours and procedures have different needs, tests should be carried out to find the optimum dosage.

Storage:

Stored in airtight containers between 0 to 25°C, keep dry and away from direct sunlight.

  

Lipase