- VTBake S-1007 increases the content of water-soluble arabinoxylan.
- Increase the water-holding capacity and the handling properties of the dough.
- Excellent extensibility and elastic performance.
VTBake S-1007
Xylanase BakeryVTBake S-1007 is a xylanase bacterial, it promotes the degradation of macromolecular insoluble Arabinoxylan into water-soluble xylan. This increases the extensibility and elastic performance of dough.
Details
Benefits
Advantage
- VTBake S-1007 is suitable for flour processing and improver industry.
- Addition of VTBake S-1007 in flour can improve dough water-retaining, reduce dough viscosity and rebound value.
- Resulting in a good quality dough, and presenting a better tasting finished products.
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