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ASPERGILLUS BACTERIAL XYLANASE

Name: ASPERGILLUS BACTERIAL XYLANASE
Brand: H K ADDITIVES AND INGREDIENTS
Price: 1350.00 INR
Availability: InStock

Price 1350.00 INR/ Kilograms

Get a Price/Quote

MOQ : 25 Kilograms

ASPERGILLUS BACTERIAL XYLANASE Specification

Appearance
WHITE TO CREAM COLOR FREE FLOWING POWDER

Shelf Life
6 Months

Physical Form
Powder

Taste
Other

Smell
Other

Type
Enzyme Preparations

Color
WHITE TO CREAM COLOR

Application
BREAD, BUN

Storage
Room Temperature

ASPERGILLUS BACTERIAL XYLANASE Trade Information

Minimum Order Quantity
25 Kilograms

FOB Port
EX-BHIWANDI DEPO

Payment Terms
Cash Advance (CA), Cash in Advance (CID)

Supply Ability
5000 Kilograms Per Month

Delivery Time
10 Days

Sample Policy
If order is confirmed we will reimburse the sample cost

Packaging Details
25KGS CORRUGATED BOX

Main Export Market(s)
Asia, Australia, Central America, North America, South America, Eastern Europe, Western Europe, Middle East, Africa

Main Domestic Market
Maharashtra

Certifications
ISO, FSSAI, HALAL, KOSHER

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

Enhance Baking with Xylanase

ASPERGILLUS BACTERIAL XYLANASE is formulated to boost the quality of bread and buns. By breaking down hemicellulose in flour, it improves dough workability and end-product softness, delivering superior texture and volume in every batch.

Reliable Shelf Life and Storage

Maintain enzyme effectiveness by storing at room temperature. With a shelf life of 6 months, this powder ensures consistent results and convenient handling for bakers and suppliers without the need for special storage conditions.

FAQ's of ASPERGILLUS BACTERIAL XYLANASE:

Q: How should Aspergillus Bacterial Xylanase be used in bread and bun production?

A: Add the enzyme powder directly to your dough mix during the initial blending stage. Follow the recommended dosage for best results, as the enzyme acts during fermentation to improve dough quality and final product texture.

Q: What are the benefits of using this xylanase enzyme in baking?

A: Aspergillus Bacterial Xylanase enhances dough handling, increases bread and bun volume, improves crumb softness, and extends product freshness. These effects contribute to appealing texture and shelf life, supporting superior baked goods.

Q: When does the enzyme demonstrate its effects during baking?

A: The enzyme acts primarily during dough fermentation and baking stages. It modifies the flour's fiber components, leading to better dough extensibility and a softer, more uniform crumb structure in the finished products.

Q: Where should Aspergillus Bacterial Xylanase be stored for optimal results?

A: Store the enzyme powder at room temperature in a dry, sealed container. Avoid exposure to moisture and direct sunlight to maintain its potency throughout its 6-month shelf life.

Q: What is the process of applying this enzyme in a commercial bakery setting?

A: In a commercial bakery, measure the required amount of enzyme powder based on flour weight, blend thoroughly with other dry ingredients, and proceed with your standard dough mixing and fermentation procedures.

Q: Can this xylanase be used for other bakery products besides bread and buns?

A: While formulated specifically for bread and buns, this xylanase may benefit other wheat-based baked goods. Testing is recommended for application in other products to determine optimal dosage and performance.

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