Enzeco Xylanase BSX
Source: Enzyme Development Corporation
A xylanase preparation derived from Bacillus subtilis
DESCRIPTION
A xylanase preparation derived from Bacillus subtilis. It is used to treat flours for the manufacture of bread and rolls. It can be added to dough conditioners or directly in the bakery together with other baking ingredients.
A xylanase preparation derived from Bacillus subtilis. It is used to treat flours for the manufacture of bread and rolls. It can be added to dough conditioners or directly in the bakery together with other baking ingredients.
PHYSICAL CHARACTERISTICS
A light beige, free flowing powder.
ACTIVITY
Minimum 16,000 BXU/g. One Xylanase unit (BXU) is defined as the amount of enzyme that produces reducing carbohydrates having a reducing power corresponding to one nmol xylose from birch xylan in one second under the assay conditions.
DOSAGE
The optimum dosage should be determined in bake tests. Typical dosages are 4 - 9 grams per cwt. flour. In a sponge and dough system this product should be added to the dough side.
STORAGE
When the product is stored in a dry place at room temperature, the activity loss is less than 10% within one year.
Enzyme Development Corporation, 2 Penn Plaza , suite 2439, New York, NY 10121-0034. Tel: 212-736-1580; Fax: 212-279-0056.