Angel Protease BHP50
PROTEASE BHP50
BHP50 is a protease which obtained from Bacillus subtilis by deep fermentation and purification. The enzyme is specifically used to reduce dough resting time,improve dough extensibility and dough handling in biscuit and crackers.
SPECIFICATION
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Specific Properties Visual Description Odour Enzyme activity Loss on drying
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Gray to light brown powder Typical fermentation smell ≥ 50,000 U/g ≤ 10% |
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Heavy Metals Pb As
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≤ 5.0 mg/kg ≤ 3.0 mg/kg
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Microbiological Specification Total Plate Count Coliforms E.coli Salmonella
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≤ 5×104 CFU/g ≤ 30 CFU/g < 10 CFU/g Negative / 25g
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APPLICATION
Reduce resting time.
Improve dough extensibility.
Improve dough handling.
DOSAGE
10-100 ppm (1.0-10.0g/100kg flour)
The optimum dosage should be determined by means of baking tests
PACKAGE
20Kg/barrel
STORAGE
It should be stored in a dry place and away from sunlight below 25℃. The shelf life is 24 months and it can be extended by refrigeration at 5℃.
SAFETY AND PRECAUTIONS
Enzymes are proteins. Inhalation of dust may cause allergic reactions in sensitized individuals. Some enzymes may irritate the skin, eyes, and mucous membranes upon prolonged contact. For those who are sensitive to enzyme powder, wear overalls with dust masks and gloves. If you accidentally contact with your skin or eyes, rinse immediately with plenty of water.
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