Food Additives Biscuit Complex Enzyme Biscuit Enzyme

• Customization: Available
• CAS No.: 9001-00-7
• Certification: ISO, FDA, HACCP, Halal
• Model NO.: SENTIAN-Biscuit enzyme
• Product Name: Biscuit Enzyme
• Test Method: HPLC
• Storage: Cool Dry Place
• MOQ: 1kg
• Sample: 10g
• Transport: 1kg/Bag, 25kg/Drum
• Transport Package: Drum, Aluminum Foil Bag
• Specification: 1000U/g 5000U/g
• Trademark: SENTIAN
• Origin: Shanxi, China
• Production Capacity: 50000tons/Year

Product Description

Biscuit compound enzyme is a highly effective enzyme preparation, specially designed for biscuits and other baked goods, which can significantly improve product quality and taste. It can help improve dough structure and enhance the crispness of biscuits. The Pangbo brand biscuit compound enzyme in the store has a specification of 1kg, food grade standard, and an effective substance content of up to 99%. It implements national standards to ensure stable quality. The enzyme agent has a powder appearance and needs to be stored in a cool and dry place. The shelf life is 24 months.

  

 

Product Parameters

Biscuit enzyme SPECIFICATION
Product name	Biscuit enzyme
From	Powder
CAS No.	/
Specification	5000U/g
Appearance	brown powder
Package	1KG/Bag,5kg/bag,25kg/drum
Place of Origin	Shaan'Xi,China

 

Biscuit enzymes are natural biological enzyme preparations developed and promoted by our company based on the characteristics and production processes of crisp biscuits, cookies, French pancakes, wafer biscuits and other products. Their main function is to improve the taste, appearance, crispness, etc. of the products. Biological enzyme preparations have the characteristics of small addition amount (generally only 0.2% to 0.8% of the flour dosage), extremely significant effect, naturalness and hygiene. As a novel food additive, they are increasingly widely used in the biscuit industry. Now they have become an indispensable biotechnology solution for the biscuit industry.

The role of biscuit enzymes
Improve the texture of the dough and expand it.
1. Improve the texture of the dough: Enzymes can break down the protein in the flour and reduce the gluten of the dough, thereby increasing the softness and plasticity of the dough. This makes the biscuits easier to shape during the baking process and have a crispier taste.
2. Expanding effect: Enzymes can break down starch and sugar substances, produce gas, expand the volume of biscuits, and make the taste more crispy.

Biscuit enzymes have multiple functions in biscuit making. First, biscuit enzymes can significantly improve the quality and taste of biscuits. It can partially or completely replace the chemical additive sodium metabisulfite, thereby reducing the residue of harmful substances, reducing the impact of moisture absorption factors, and extending the shelf life of products.

In addition, biscuit enzymes can improve the color of the biscuit surface, making it golden and bright, reducing or eliminating the need to add pigments.

It can also improve the surface morphology of biscuits, make the edges full, and prevent or reduce the dark cracking of biscuits.

The specific mechanism of action of biscuit enzymes includes the following aspects:

Improving gluten quality: biscuit enzymes can improve the quality of gluten, reduce the viscosity of batter, and improve the fluidity of batter and mold filling capacity.

Enhancing crispness: Through enzymatic reactions, biscuit enzymes can make the surface of biscuits smooth and delicate, the color oily and attractive, and at the same time improve the crispness and taste of biscuits.

Reducing production costs: biscuit enzymes can reduce the use of ingredients such as sugar, oil, and emulsifiers, saving production costs.

Improve production efficiency: By softening gluten, enhancing emulsification and extensibility, reducing kneading time and power, and saving production energy consumption.

Application of biscuit enzymes in the market: As a natural biological enzyme preparation, biscuit enzymes are widely used in the biscuit industry due to their small addition amount, significant effect, natural hygiene and other characteristics. It has become an indispensable biotechnology solution for the biscuit industry.

FAQ

Q1. What's the MOQ?
A: MOQ is the minimum sales quantity of the product. Because each product has different prices and different packaging methods, there will be differences. Please consult the relevant professional sales manager for details.

Q2. What's the shipping time?
A: Usually the products we sell have enough stock to deliver the goods in a short

Q3.What transportation methods does our company have?
A: Our company cooperates with DHL and FedEx, as well as airlines and shipping companies. There are also some more efficient transportation methods, such as dedicated transportation lines.

Q4. Can you supply the free sample?
A: Generally, we will provide samples for customer testing to ensure that the quality of our products meets customer requirements.

Q5.Does our company support third-party testing?
A: Our company has long-term cooperation with well-known third-party testing agencies and can provide third-party testing services.