Description
Baketec-AX is an enzyme preparation of α-amylase and xylanase (hemicellulase) activity. It is produced by the solid-state fermentation of Aspergillus spp.
• IUB-No. 3.2.1.1 / 3.2.1.8
An Enzyme Supplies α-amylase/hemicellulase preparation for the baking industry
Baketec-AX is an enzyme preparation of α-amylase and xylanase (hemicellulase) activity. It is produced by the solid-state fermentation of Aspergillus spp.
• IUB-No. 3.2.1.1 / 3.2.1.8
Activity minimum: α-amylase 250 FAU/g + xylanase 650 AXA/g Appearance – beige powder (wheat carrier)
Baketec-AX is supplied in poly-lined 25Kg cardboard boxes
When stored at temperature below 20 °C and in a dry place, Baketec-AX shows no significant loss in activity over a period of two years
Baketec-AX confirms to all relevant International standards including FAO, WHO, JECFA and FCC specifications
Inhalation of dust from powder enzymes should be avoided. Open in a well-ventilated environment. In case of contact with skin/eyes, promptly rinse with water for at least 15 minutes. Clean any spillages with low-pressure water hoses, avoiding the formation of aerosols. For more detailed information please refer to the Material Safety Data Sheet for this product.
Baketec-AX is a combination of alpha amylase and hemi-cellulases selected for the modification of starch and non-starch polysaccharides, (nsp’s), in flour. The advantages of Baketec-AX in bread making are: - Improvement of bread volume and dough handling - Improvement of dough development and gluten extensibility - Improvement of the appearance of bread (volume, colour symmetry) - Improvement of crumb softness and crust aspect. Baketec-AX is convenient for all bread making process and specially recommended for good quality flours improved with 5-15 g ascorbic acid per 100 Kg flour
The dosage of Baketec-AX is between 8g and 12g per 100 Kg flour depending on the flour quality and the bread making process. The optimum should be determined through testing in the specific application area
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