Product Name: Lipase (Phospho-) Zymopan BLP-F

Improves dough fermentation and handling stability
Reduces or replaces emulsifiers
Increases volume with closed and fine crumb structure
Softer crumb structure and more extended shelf life
More cellular and whiter appearance of the crumb and crust
Improves pastas/noodles brightness and color stability

Enzyme: Lipase Preparation
Synonyms: Lipolytic enzyme, Fungal lipase, Yeast lipase, cryotolerant lipase, esterase
CAS#: 9001-62-1
IUB#: 3.1.1.3
Appearance: White to creamy powder
Souring Origin: Aspergillus sp.
Application: Flour and dough Strengthener, Bread improver, Flour treatment; Flour Improver
Total Aerobic Plate Count: 10,000 CFU/G max
Coliforms: 30 MPN/G max
Escherichia Coli in 25 g: None Detected
Salmonella in 25g: None Detected
Antibiotic activity: None Detected

Description:
A lipase enzyme preparation that catalyzes the hydrolysis of fats as processing aid for using on the structure of bakery products, fats & oil products decomposing (dairy/meat fats & oils etc...), trans-esterification, and other food processing industry products, which is produced by submerged fermentation of a micro organism.

Usage rate:
the recommended dose rate is usually 2-15 ppm on flour weight. while, the optimal dosage depends on the practical variety of the materials or production process (within a different temperature, pH and processing time).

Application range:
Active at proofing temperatures and at temperature up to 50-65°C. Enzyme will be inactivated quickly above 65°C.

Packing:
25kg per cardboard drum; it is available in different types of packaging. Please contact the sales representative for more information.