PANZEA 10X BG 20KG CARDBOARD BOX
Panzea positively impacts dough properties including its stability, handling, extensibility and gas retention. The result is superior bread volume, appearance, bloom and crumb structure. Panzea is available in different strengths. Panzea is a bacterial xylanase. Unlike most xylanases, it is not affected by the xylanase inhibitors in wheat. That
Sustainable product
| N. prodotto | 2001446 |
| Supplier | NOVOZYMES |
| CAS | 9025-57-4 |
| Synonyms | xylanase |
| Applications | Bakery |
| Caratteristiche di sostenibilità | Carbon footprinting, Natural or bio-based |
Documenti
Dettagli prodotto
Group Name
Enzymes
Sub Group Name
Xylanase
Tipo di imballaggio
A perdere
Features and Benefits
Improved product volume, crumb structure and appearanceThis product delivers increased volume and a more uniform crumb structure. It also improves softness and bloom.Good dough machinability and handlingEven after a long fermentation, this product delivers a dry and balanced dough with a high proofing tolerance. It also improves dough properties including stability, extensibility and gas retention. The result is better dough handling during production.Improved dough extensibilityHard dough for semi-sweet biscuits requires the lamination stage to maintain the shape of final products. This solutionhelps increase the dough extensibility and optimize the lamination process.Optimizes cost & process
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