Food Enzymes
Xylanase
Improves dough quality and reduces viscosity in baking and brewing.
Enzyme activity
5,000-200,000
XU/g
- Range
- Food
- Supply
- Bulk & custom
Overview
Xylanase is used widely in baking and brewing industries for improving the quality of the product and efficiency in processing.
In baking, it increases dough elasticity and volume, thus making bread lighter and more uniform. In brewing, It reduces viscosity, thus improving filtration and clarity.
Such optimizing processes, this enzyme will play an important role in producing high-quality final products, making it a must-have necessity for bakers and brewers who desire to consistently produce excellence.
Key benefits & applications
- Improves dough quality and reduces viscosity in baking and brewing.
Used across
Dairy & lactose-free productsCheese makingJuice clarificationStarch & syrup processingProtein hydrolysisMeat & fish texture
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