SUNBAKE® LPF is a concentrated lipase produced from a fungal strain through submerged fermentation and advanced recovery technology.
SUNBAKE®  LPF  is  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,which can condition the dough, increase loaf volume, soften the crumb and improve bread characteristics.

KEY BENEFITS 
》Economical alternative to DATEM
》CLEAN LABEL and ECOLOGICAL product
》Better dough handling properties
》Improved loaf volume and appearance
》Greater dough stability
》Improved crumb structure

PERFORMANCE CONDITIONS 
Working pH range 6.0-9.0, optimum 7.0-8.5; Temperature 25-70°C , favorable at 35-45°C .
 
DOSAGE GUIDELINE 
Steam bread             2-10 ppm;
Turkish style bread    5-20 ppm;
French Batard           15-40 ppm;
Bread roll                 30-60 ppm;
the optimum dosage depends on the quality of flour and different bread process. It must be determined by application trials.