VTBake S-1007

Xylanase Bakery

VTBake 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.

  • 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 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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