SUNBAKE® LPF is a concentrated lipase produced from a fungal strain through submerged fermentation and advanced recovery technology.
SUNBAKE® LPF is a lypolitic enzyme acting on non-polar and polar lipids naturally present in wheat flour. During bread making, SUNBAKE® LPF is able to hydrolyse non- polar lipids into diglycerides and monoglycerides,which can condition the dough, increase loaf volume, soften the crumb and improve bread characteristics.
》Economical alternative to DATEM
》CLEAN LABEL and ECOLOGICAL product
》Better dough handling properties
》Improved loaf volume and appearance
》Greater dough stability
》Improved crumb structure
Working pH range 6.0-9.0, optimum 7.0-8.5; Temperature 25-70°C , favorable at 35-45°C .
Steam bread 2-10 ppm;
Turkish style bread 5-20 ppm;
French Batard 15-40 ppm;
Bread roll 30-60 ppm;
the optimum dosage depends on the quality of flour and different bread process. It must be determined by application trials.