One Xylanase activity unit (U) is defined as the amount of enzyme which degrades 5mg/mL of xylan solution to liberate 1μmol of reducing sugar (xylose) in 1 min at 37℃ and pH5.5.
1. Increase the baking volume
2. Improve the dough structure and fermentation performance
3. Improve the machining properties of dough
4. Slow down bread aging and prolong the shelf life
Light yellow/ white powder
50,000 U/g 200,000 U/g 400,000 U/g 500,000 U/g
Shelf Life & Storage
25℃, 12 months, enzyme activity remain≥90%.
Store in a dry and cool place, avoid toxic and hazardous materials. Seal up bag after each use.
25 kg/bag, or as request.