Description

LINZYME® XY is a purified endo-bacteria-xylanase, which is made from the best strain of Trichoderma reesei through submerged fermentation and extraction. It’s specially designed for baking industry, which can be used in the flour treatment for bread powder and steam bread powder production, bread and steam bread improver, and combine with emulsifiers.

Properties

Appearance	Powder
Color	Snuff
Activity	≥ 10,000 u/g ≥ 100,000 u/g
Loss on drying	≤ 8 %
Solubility	Soluble in water
Heavy Metal	≤ 0.004 % in Pb
Lead	≤ 0.001 % in Pb
Total count colony	≤ 10,000 cfu/g
Coliforms	≤3,000 MPN/g
E.coli	Absent in 25g
Salmonella	Absent in 25g
Mould	≤ 200 cfu/g
Yeast	≤ 200 cfu/g
Antimicrobial Activity	Absent

EC Code

3.2.1.8

HS Code

3507.9090

Benefit

• Increasing the baking volume
• Improve dough structure & fermentation performance
• Improve dough mach inability
• Significantly improve the whiteness of bread and skin brightness
• Slow down the aging of bread, extend shelf life

Recommended dosage (10,000 u/g)

1-3g/100kgs of flour (10-30ppm), the optimum dosage depends on the quality of flour. Over more dosage will descend the water holding capability of dough.

Noted

• When mixing the product with flour or starch, please dilute it at 1:10 gradually;
• Keep the package hermetic if the product is not finished.

Packaging

25kgs/bag;

Storage

Should be stored in a dry place with temperature between 5-25℃

Shelf life

9-12 months, subject to storage condition.

Safety

Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.