SUNBAKE® XSP is a concentrated Xylanase produced from a selected strain of Bacillus subtilis through fermentation.
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 hydrolyze the ß-(1,4)-xylosidic linkages in the arabinoxylan backbone.

KEY BENEFITS 
》Increase volume
》Improve tolerance and dough stability
》Regular and uniform crumb structure
》Soft and elastic crumb
》Better dough stability
》Improve oven spring

PERFORMANCE CONDITIONS 
Working pH range 5.0-8.0, optimum 6.0-7.0; Temperature 25-60°C , favorable at 45-50°C .
 
DOSAGE GUIDELINE 
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.