Sternzym Quick and Easy
- Chemical Family
- Enzymes
Sternzym Quick & Easy enables simple and reliable replacement of sodium metabisulphite. The mechanism of the breakdown of gluten protein by enzymes differs distinctively from that of chemical agents such as metabisulphite (MBS). Sternzym Quick & Easy requires more time to soften the dough than MBS, so the dough resting time needs to be adjusted. The enzymes are completely destroyed when heated, which is not the case with MBS, and can therefore be classified as technical aids without the need for declaration.
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
- 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
- Typical slightly fermented
- Origin
Non-pathogenic, non-genetically modified Bacillus, Aspergillus, and Trichoderma strains (all GRAS status).
- Markets
- Food & Nutrition
- PACKAGING
- PE bag in cardboard box, 25 kg net weight
- Appearance
- Powder
- Properties
Weakens the gluten; Reduces the energy input required for kneading and mixing; Reduces the resting time (as compared to untreated flour); Improves color uniformity; Enhances chewing characteristics; Reduces hairline cracks; Improves structure and browning (whereas MBS reduces browning); Enhances the flavor (whereas MBS causes an off-flavor); Better dough properties for scrap recovery than with MBS
- Ingredient
- Amylase, Wheat Flour, Xylanase
- Usage Level
- 20-50 g per 100 kg flour
- Technology
- Food Ingredients
- Packaging Type
- 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. 5 | mg/kg | AAS |
| Loss on Drying | max. 14 | g/100g | IR, 105°C |
| Mercury Content | max. 0.5 | mg/kg | AAS |
Table 2 of 4
1 row| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Protease | 212 - 258 | u/g | Azocasein, pH 7 |
Table 3 of 4
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Escherichia coli | max. 10 | 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
9 rows| Characteristic | Value | Unit |
|---|---|---|
| Energy | 1.502 | kJ/100 g |
| Fat Content | 0.92 | g/100g |
| Saturated Fatty Acids | 0.36 | g/100g |
| Carbohydrates | 70.49 | g/100g |
| Sugar | 5.38 | g/100g |
| Fibre | 3.49 | g/100g |
| Protein (N x 6.25) | 14.25 | g/100g |
| Salt (Sodium x 2.5) | 0.005 | g/100g |
| Sodium Content | 0.002 | g/100g |
