SUNBAKE LPF is a concentrated lipase produced from a fungal strain through submerged fermentation and advanced recovery technology.
It work as "bio-emulsifier" and is a reliable and effective alternative to DATEM.
SUNBAKE LPF s a lypolitic enzyme acting on non-polar and polar lipids naturally present in wheat flour.During bread making, SUNBAKE LPF is able to hydrolyse non-polar lipids into
diglycerides and monoglycerides, and polar lipids producing more hydrophilic lyso-phospho- lipids.
The monoglycerides and lyso-lipids are very similar the effect to DATEM, which can condition the dough,increase loaf volume, soften the crumb and improve bread characteristics.
Working at pH 6.0 - 9.0, optimum 7.0 - 8.5; working temperature 25 - 70 °C, favourable at 35 - 45 °C.
Steam bread: 2-10 ppm;
Turkish style bread: 5-20 ppm;
French Batard: 15-40 ppm;
Bread roll: 30-60 ppm