Product information

WitrustBio WB-50 High-Strength Bread Improver – Compound Enzyme for All Bread Types

Product Description

WitrustBio WB-50 High-strength Bread Improver is a high-performance bread improver. This compound enzyme helps improve dough gluten strength, enhance the extensibility and gas retention capacity of gluten, ensures sufficient gas production of dough during fermentation, and is suitable for making all types of bread.

Ingredients

Calsium Sulfate, Vitamin C, Xylanase, α-Amylase, Glucose Oxidase, Lipase, Soybean Protein, Starch      

Characteristics and Benefits

l Delivers stronger and more sustained oven spring, resulting in better bread volume.

l Improves flour water absorption, retards bread staling and extends shelf life.

l Creates a more uniform and finer internal crumb texture of bread.

l Enhances gluten strength to keep bread well-raised and resistant to shrinkage.

l Optimizes the machinability and handling performance of dough.

Usage Instructions

Recommended dosage: 0.3-1.0% based on the weight of bread flour, to be mixed evenly with flour. Due to differences in application fields, raw material compositions and processing parameters among different factories, the actual application method and dosage shall be determined by trial tests.

Precautions

Enzymes are protein-based substances. For sensitive individuals, inhalation of enzyme powder or droplets may case allergic reactions. Prolonged exposure may irritate the skin, eyes and mucous membranes. It is recommended to wear a face mask during operation. If the product accidentally splashes onto the skin or eyes, rinse immediately with clean water.

Package and Storage

Package Options: 1kg/bag or 25kg/bag or customized.

As a bioactive substance, the enzyme may deactivate under high temperature, strong acids, or strong alkalis. Therefore, avoid direct sunlight during transportation and storage. And After opening, reseal tightly to prevent enzyme deactivation. Keep in a clean, cool, and dry warehouse.

Shelf Life 

12-24 months