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Guangdong Kelong Biotechnology Co., Ltd.

Food additive in bakery

Food additive in bakery

Payment Type: L/C,T/T
Incoterm: FOB,CFR,CIF
Min. Order: 100 Kilogram
Delivery Time: 3 Days

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Basic Info

    Resource: Natural

Additional Info

    Brand: KOLLEN

    Transportation: Ocean,Air

    Place of Origin: China

    Certificate: FSSC 22000, BRC, Kosher, Halal, ISO 9001, ISO 22000

    HS Code: 350790909

    Port: Guangzhou,Shenzhen,Hongkong

Product Description

With Streptoverticillium mobaraense var. as the fermentation strains, Kelong's TG is produced through liquid deep submerged fermentation and unique refined extraction process.

Bakery raw material is Transglutaminase, which could help the texture improvement, retain shape and texture after baking, improve the volume and expand the shelf life. Transglutaminase used in bakery is a trend.


Usage:

With good solubility in water, food additive transglutaminase in bakery is very common.

Usage Conditions:

1.Recommended dosage:TGase Enzyme usage quantity is 0.1% - 0.5% of the total material weight, or increase or decrease according to the characteristics of the material.

2. Suggested reaction conditions:40~50 celsius degree reaction for 20~30 minutes, or 0~10 degrees centigrade reaction for overnight(6~12hours).

Package:

TGase Enzyme pack with aluminum foil bag, external use carton packaging. Bag packing specifications:1kg/bag, or can be packed according to customers' requirements.

Expiry date and storage:

In the case of good packing, the guarantee period of Transglutaminase Enzyme Additive is one year.


Looking for ideal Bakery Raw Material Manufacturer & supplier ? We have a wide selection at great prices to help you get creative. All the Food Additive Transglutaminase in Bakery are quality guaranteed. We are China Origin Factory of Transglutaminase Used in Bakery. If you have any question, please feel free to contact us.

Product Categories : Transglutaminase > Transglutaminase For Bakery

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