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Sternzym LQ 4020
- Chemical Family
- Enzymes
Sternzym LQ 4020 is a Baking enzyme
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, Kosher, Nanomaterials-free, Non-GMO, TSE-free, Vegan, Vegetarian; BSE-free; Halal; Kosher; Nanomaterials-free; Non-GMO; TSE-free; Vegan; Vegetarian
- Certifications & Compliance
- Halal, Kosher
- Odor
- Typical slightly fermented
- Markets
- Food & Nutrition
- PACKAGING
- Cardboard box with PE-inliner, 20 kg net
- Appearance
- Powder
- Ingredient
Protease, Tricalcium Phosphate, Vegetable Oil, Wheat Starch, Xylanase
- Technology
- Food Ingredients
- 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 c losed original packing
- Food Ingredients Features
- Cost Effective
- Low Viscosity
- Non-Irradiated
- Food Ingredients Functions
- Enzyme
- Flour Treating Agent
- Certifications and Compliance
- Halal
- Kosher
Technical data
Table 1 of 4
5 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Arsenic Content | max. 3 | mg/kg | AAS |
| Cadmium Content | max. 0.5 | mg/kg | AAS |
| Lead Content | max. 5 | 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 4
1 row| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Protease | 9 - 11 | u/g | Casein hydrolysis pH 8 |
Table 3 of 4
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Escherichia coli | Negative | cfug/g | M. Colif.-Agar 36°C/48h |
| Salmonella | Negative | cfu/25g | DIN EN ISO 6579 |
| Total Plate Count | max. 50000 | cfu/g | DIN EN ISO 4833 |
Table 4 of 4
9 rows| Characteristic | Value | Unit |
|---|---|---|
| Energy | 1.543 | kJ/100 g |
| Fat Content | 0.5 | g/100g |
| Saturated Fatty Acids | 0.3 | g/100g |
| Carbohydrates | 84.5 | g/100g |
| Sugar | 0.3 | g/100g |
| Fibre | 0.2 | g/100g |
| Protein (N x 6.25) | 4.9 | g/100g |
| Salt (Sodium x 2.5) | 0.07 | g/100g |
| Sodium Content | 0.028 | g/100g |
