SUNBAKE® XSP is a concentrated Xylanase produced from a selected strain of Bacillus subtilis through fermentation.
SUNBAKE® XSP is Bacterial xylanase produced from a selected strain Bacillus subtilis through fermentation. Bacterial xylanase degrade arabinoxylans present in flour into mono- and oligosaccharides. They hydrolyze the ß-(1,4)-xylosidic linkages in the arabinoxylan backbone.
》Improve tolerance and dough stability
》Regular and uniform crumb structure
》Soft and elastic crumb
》Better dough stability
》Improve oven spring
Working pH range 5.0-8.0, optimum 6.0-7.0; Temperature 25-60°C , favorable at 45-50°C .
10 - 70 ppm of SUNBAKE® XSP; the optimum dosage depends on the quality of flour and different bread process. It must be determined by application trials.