发酵饼干专用酶制剂复合酶复配酶改良剂酵素

苏打饼干专用酶制剂

产品功能：
1，有效促进面团发酵，发酵更充分，发酵风味更足；
2，缩短发酵时间，提高生产效率及生产灵活性；
3，显著提升饼干外观质量，饼体平整、饱满、光亮；
4，显著提升饼干的口感，饼干更松脆、化口性佳；
5，可以有效减少或降低面粉品质波动带来的负面影响。

使用方法：
1，先取适量本品用2公斤30~40度左右温水搅匀活化待用；
2，对于1次发酵苏打饼干，在搅拌缸内加入油、水、小料、面粉等，搅拌1~2分钟， 再加入活化酵母和维邦牌苏打饼干专用酶制剂，中速打粉8~12分钟即可；对于2次发酵苏打饼干，酶制剂应在第二次打粉时添加。
3，面团发酵结束即可成型烘烤。

产品型号：
酵素D400 耐发酵型，适用于发酵时间在48小时以内的硬脆及松脆苏打饼干
酵素D401 快酵型，适用于发酵时间在12小时以内的松脆苏打饼干
酵素D402 快酵型，白苏打饼干专用

建议用量：
万分之四至万分之八（即每包面粉中添加10~20克）
最佳用量需根据面粉质量和烘焙试验确定

产品包装：
1kg/袋（铝箔袋），25kg/桶或依客户要求

保质期：
储存于阴凉、干燥的条件，建议储藏温度为0~25度。
在以上条件及保持原密封包装的条件下，保质期为18个月。

Fermented Biscuit Enzyme

Product functions:
1，Promotes fermentation and promotes fermented flavor.
2，Shortens the fermentation time to improve production efficiency.
3，Improves the baking color with bright surface.
4，Improves the mouthfeel and texture.
5，For up to 5~7% reduction of water content.

Usage:
1，Take proper amount of this product, then mixed with 2kg warm water and stirred up to activation for using.
2，Add oil, water, flour etc. to the mixer, stir 1~2 minutes, then add activated yeast and enzyme preparation to mix 8~12 minutes with medium speed. For two-times fermentation soda crackers, the enzyme preparation should be added in the second dough mixing stage.
3，once the fermentation is finished, forming and baking can be started at once.

Product type:
D400 is appliable to hard and brittle soda.
D401 is appliable to crunchy soda.
D402 is appliable to white soda.

Recommended dosage:
400~800ppm (Add 10~20g per 25kg flour)
The optimal dosage can be fixed by flour quality and baking test.

Product package:
1kg/bag, 25kg/pail or according to customer's requirements.

Shelf life:
Store in a cool, dry condition and recommended storage temperature is from 0~25℃ based on the above conditions and keep the original sealing package, the shelf life is 18 months.