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Sternzym B 7033 SF
- Chemical Family
- Enzymes
Sternzym B 7033 SF is a Balanced complex of fungal and bacterial proteases and α-amylases for improving dough extensibility, fermentation power and crust color formation
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, Non-Irritant, TSE-free, Vegan, Vegetarian; BSE-free; Halal; Kosher; Nanomaterials-free; Non-GMO; Non-Irritant; TSE-free; Vegan; Vegetarian
- Certifications & Compliance
- Halal, Kosher
- Odor
- Neutral to fermented
- Dosage
- 5 – 10 g on 100 kg flour for sponge fermentation
- 10 – 20 g on 100 kg for direct dough
- Origin
Non-pathogenic, non-gene-modified Aspergillus oryzae, Bacillus subtilis and Bacillus amyloliquefaciens strains (GRAS Status)
- Markets
- Food & Nutrition
- Activity
- Fungal protease
- 170 u/g (hemoglobin hydrolysis, pH 5.0)
- Bacterial protease
- 140 u/g (casein hydrolysis, pH 8.0)
- Fungal α-amylase
- 3,600 SKB/g
- Bacterial α-amylase
- 30,000 u/g (reducing sugars per DNS, pH 6.0)
- PACKAGING
PE bag in cardboard box or multiply paper bag, 25 kg net
- Appearance
- Powder
- Properties
- Increases extensibility
- Softens tight gluten structure of strong flour
- Enhances fermentation capacity
- Increases brittleness
- Pronounces color formation
- Ingredient
- Amylase, Protease, Vegetable Oil, Wheat Flour
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Boxes
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. 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 4
2 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| alpha-Amylase | 30000 - 37000 | u/g | DNS pH 5 |
| Protease | 115 - 145 | u/g | Azocasein hydrol. pH 5 |
Table 3 of 4
4 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 |
| Yeast and Molds Count | max. 300 | cfu/g | ASU L 01.00-37 |
Table 4 of 4
8 rows| Characteristic | Value | Unit |
|---|---|---|
| Energy | 1.496 | kJ/100 g |
| Fat Content | 1.2 | g/100g |
| Saturated Fatty Acids | 0.15 | g/100g |
| Carbohydrates | 68 | g/100g |
| Sugar | 0.4 | g/100g |
| Fibre | 4 | g/100g |
| Protein (N x 6.25) | 15.5 | g/100g |
| Salt (Sodium x 2.5) | 0.05 | g/100g |
