To catalogue
SUNBAKE® XSP
SUNBAKE XSP is a concentrated Xylanase produced from a selected strain of Bacillus subtilis through fermentation. SUNBAKE® XSP is Bacterial xylanase produced from a selected strain Bacillus subtilis through fermentation. Bacterial xylanase degrade arabinoxylans present in flour into mono- and oligosaccharides. They hydrolyze the ß-(1,4)-xylosidic linkages in the arabinoxylan backbone.
Product families
Applications
Food & Nutrition — Food
- Bakery
Product Families
Food Ingredients — Functional Additives
- Dough Conditioners & Flour Additives
- Enzymes & Starter Cultures
Other characteristics
- Brand
- SUNBAKE
- Functions
- Enzyme
- Ingredient Name
- Xylanase
- Markets
- Food & Nutrition
- Enzyme Type
- Xylanase
- Ingredient
- Xylanase
- Key Benefits
- Increase volume
- Improve tolerance and dough stability
- Regular and uniform crumb structure
- Soft and elastic crumb
- Better dough stability
- Improve oven spring
- Technology
- Food Ingredients
- Dosage Guideline
10 - 70 ppm of SUNBAKE® XSP; the optimum dosage depends on the quality of flour and different bread process. It must be determined by application trials.
- Performance Conditions
Working pH range 5.0-8.0, optimum 6.0-7.0; Temperature 25-60°C , favorable at 45-50°C.
- Food Ingredients Features
- Improved Flavour Release
- Food Ingredients Functions
- Enzyme
- Food and Nutrition Applications
- Bagels
- Bread
- Rolls
