SUNBAKE XSP is a concentrated Xylanase produced from a selected strain of Bacillus subtilis through fermentation.
XYLANASE IN BAKING
SUNBAKE XSP is Bacterial xylanase produced from a selected strain Bacillus subtilis through fermentation. Bacterial xylanase degrade arabinoxylans present in flour into mono- and oligosaccharides. They
Working pH at 5.0-8.0, optimum 6.0-7.0; working temperature 25-60°C, favourable at 45- 50°C.
10 - 70 ppm of SUNBAKE XSP; the optimum dosage depends on the quality of flour and different bread process. It must be determined by application trials.