SUNBAKE® PRN is a protease derived from a selected strain of Bacillus subtilis through submerged fermentation. This enzyme hydrolyzes protein into low molecular peptide and amino acid.
》Reduce gluten elasticity
》Increase elassticity of the dough
》Improve spread ratio of cookies
》Reduce constriction of dough
》Enhance dough handling
Working pH range 5.0-8.0, optimum 6.5-7.5; Temperature 20-70°C , favorable at 40-45°C .
10 - 100 ppm of SUNBAKE® PRN; the optimum dosage depends on the quality of flour and different bread process. It must be determined by application trials.