ASPERGILLUS BACTERIAL XYLANASE

About ASPERGILLUS BACTERIAL XYLANASE

Our Aspergillus Bacterial Xylanase is a high-quality food enzyme used to break down xylan (a plant fiber) into simple sugars. It improves dough handling, volume, and texture while reducing viscosity in flour-based products. Safe and food-grade, this enzyme is widely used in baking, brewing, beverages, and feed industries. It helps enhance softness, extend shelf life, and ensure consistent product quality.

Main Function

• Breaks down xylan (plant fiber) into simple sugars

• Improves dough handling, volume, and softness

• Reduces viscosity and enhances baking quality

Features

• Food enzyme grade, safe and reliable

• Derived from Aspergillus fermentation

• Consistent and cost-effective performance

• Easy to use and store in powder form

• Secure packaging with timely delivery

Uses

• Dough strengthening and conditioning

• Enhancing softness and shelf life

• Improving fermentation and yield in bakery products

• Reducing flour viscosity for better processing

Applications

• Bread, buns, biscuits, cookies, and cakes

• Brewing and beverage production

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