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.º de producto | 2001446 |
| Supplier | NOVOZYMES |
| CAS | 9025-57-4 |
| Synonyms | xylanase |
| Applications | Bakery |
| Características de sostenibilidad | Carbon footprinting, Natural or bio-based |
| Benefits |
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Documentos
Datos del producto
Nombre del grupo
Enzymes
Nombre del subgrupo
Xylanase
Tipo de embalaje
No retornable
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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