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Sternzym LQ 15080
- Chemical Family
- Enzymes
Sternzym LQ 15080 is a n enzyme formulation for wafer prduction with the main features of Utilization of high extraction flours Homogeneous wafer batters for an improved processibility Reduced viscosity for a trouble-free production Reduced water addition for energy savings
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
Food & Nutrition — Food
- Bakery
- Cereals & Snacks
Product Families
Food Ingredients — Functional Additives
- Dough Conditioners & Flour Additives
- Enzymes & Starter Cultures
- Processing Aids
Other characteristics
- Brand
- Sternzym
- Functions
- Enzyme, Flour Treating Agent
- Labeling Claims
BSE-free, Halal, Nanomaterials-free, Non-GMO, Non-Irritant, TSE-free, Vegan, Vegetarian; BSE-free; Halal; Nanomaterials-free; Non-GMO; Non-Irritant; TSE-free; Vegan; Vegetarian
- Certifications & Compliance
- Halal
- Odor
- Flour-like slightly fermented
- Markets
- Food & Nutrition
- PACKAGING
- Cardboard box with PE inliner, 25 kg net
- Appearance
- Powder
- Ingredient
Protease, Soy Flour, Tricalcium Phosphate, Wheat Starch, Xylanase
- Technology
- Food Ingredients
- Packaging Type
- Boxes
- Nutritional Data
The nutritional information is calculated according to EC regulation 1169/2011.; The nutritional data presented are typical values.
- Shelf Life Storage
Min. 18 months if stored cool (< 25°C) and dry in closed original packing
- Food Ingredients Features
- Non-Irradiated
- Reduced Viscosity
- Food Ingredients Functions
- Enzyme
- Flour Treating Agent
- Certifications and Compliance
- Halal
Technical data
Table 1 of 3
5 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Arsenic Content | max. 3 | mg/kg | AAS |
| Cadmium Content | max. 0.5 | mg/kg | AAS |
| Lead Content | max. 10 | mg/kg | AAS |
| Loss on Drying | max. 14 | g/100g | §64 LFGB-2h 130°C |
| Mercury Content | max. 0.5 | mg/kg | AAS |
Table 2 of 3
1 row| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Protease | 250 - 310 | u/g | Casein hydrolysis pH 8 |
Table 3 of 3
9 rows| Characteristic | Value | Unit |
|---|---|---|
| Energy | 1.467 | kJ/100 g |
| Fat Content | 0.4 | g/100g |
| Saturated Fatty Acids | 0.08 | g/100g |
| Carbohydrates | 79.16 | g/100g |
| Sugar | 0.9 | g/100g |
| Fibre | 0.38 | g/100g |
| Protein (N x 6.25) | 5.97 | g/100g |
| Salt (Sodium x 2.5) | 0.892 | g/100g |
| Sodium Content | 0.357 | g/100g |
