Ingredients:Calsium Sulfate, Monoglycerides and Diglycerides of Fatty Acids, Maltogenic Amylase, α-Amylase, Lipase, Wheat flour
Application:a wide range of medium- and long-shelf-life bread products, including sliced sandwich loaves, toast bread, hamburger buns, hot dog rolls, and pre-packaged soft buns etc.
Recommended dosage:0.3-2.0% based on the weight of bread flour
Package:1kg/bag or 25kg/bag or customized.
Shelf life:12-24 months
WitrustBio WB-200 Long-Lasting Bread Improver – Anti-Staling Enzyme Blend for Extended Shelf Life
Product Description
WitrustBio WB-200 Long-Lasting Bread Improver is a high-performance compound enzyme tailored for bakeries that require extended shelf life without compromising bread quality. This specialized enzyme blend works synergistically to delay starch retrogradation—the primary cause of bread staling—while reinforcing moisture retention and maintaining a soft, resilient crumb over time. It ensures that bread stays fresher, softer, and more palatable from the first day to the last. WB-200 is ideal for a wide range of medium- and long-shelf-life bread products, including sliced sandwich loaves, toast bread, hamburger buns, hot dog rolls, and pre-packaged soft buns etc.
Ingredients
Calsium Sulfate, Monoglycerides and Diglycerides of Fatty Acids, Maltogenic Amylase, α-Amylase, Lipase, Wheat flour
Characteristics and Benefits
l Significantly delays bread staling by inhibiting starch recrystallization and retrogradation, effectively extending shelf life while preserving fresh-baked quality.
l Enhances moisture retention throughout storage, keeping the crumb soft, moist, and non-drying for a superior mouthfeel even days after production.
l Maintains a fine, uniform, and resilient crumb structure, reducing crumbliness and ensuring consistent texture and eating experience throughout the product’s shelf life.
l Supports good oven spring and bread volume while delivering a balanced dough for reliable machine handling and smooth production processes.
l Helps reduce product returns and waste caused by premature staling, improving overall operational efficiency and profitability for industrial bakeries.
Usage Instructions
Recommended dosage: 0.3-2.0% 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
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