Sternzym BK 18222 SF
- Chemical Family
- Enzymes
Phospholipid activated bacterial protease. The enzyme reduces the protein strength, thus decreasing dough viscosity and resistance to stretching. Relaxation times can be shortened or omitted without risking deformation by shrinkage.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
- Bakery
- Cereals & Snacks
Product Families
- Dough Conditioners & Flour Additives
- Enzymes & Starter Cultures
- Processing Aids
Other characteristics
- Brand
- Sternzym
- Functions
- Dough Regulator, Enzyme
- Ingredient Name
- Alpha-Amylase
- Labeling Claims
Acrylamide-free, BSE-free, Nanomaterials-free, Non-GMO, Non-Irritant, TSE-free, Vegan, Vegetarian; Acrylamide-free; BSE-free; Nanomaterials-free; Non-GMO; Non-Irritant; TSE-free; Vegan; Vegetarian
- Odor
- Typical slightly fermented
- Dosage
6 - 15 g on 100 kg flour. Particular processes may require as much as 24 g or as little as 3 g. The optimum dosage has to be established by baking trials (see also page 2, bottom).
- Origin
Non-pathogenic, non-gene-modified Bacillus subtilis strain (GRAS Status)
- Markets
- Food & Nutrition
- PACKAGING
Cardboard box or multiply paper bag with PE liner, 20 kg net, 25 kg net.
- Appearance
- Powder
- Properties
- Gluten weakening
- Reduces energy input during kneading
- Reduces resting time
- Imparts better chewing characteristics
- Reduces hairline cracks
- Enhances structure and browning
- Enzyme Type
- Amylase
- Ingredient
- Protease, Wheat Flour
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Boxes
- Food Additive Number
- E 1100, INS 1100
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 | AAS |
| Mercury Content | max. 0.5 | mg/kg | Method |
Table 2 of 4
1 row| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Protease | 420 - 520 | u/g | Casein hydrolysis pH 8 |
Table 3 of 4
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Escherichia coli | Negative | cfu/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
11 rows| Characteristic | Value | Unit |
|---|---|---|
| Energy | 1.485 | kJ/100 g |
| Fat Content | 1 | g/100g |
| Saturated Fatty Acids | max. 0.2 | g/100g |
| Carbohydrates | 69 | g/100g |
| Sugar | 0.5 | g/100g |
| Fibre | 3.6 | g/100g |
| Protein (N x 6.25) | 14.5 | g/100g |
| Salt (Sodium x 2.5) | 0.011 | g/100g |
| Alcohol | 0 | g/100g |
| Trans Fatty Acids | 0 | g/100g |
| Sodium Content | max. 0.005 | g/100g |
