韧性饼干专用酶制剂 R100

韧性饼干专用酶制剂

   产品功能：

1，超级减筋，可以50%~100%替代化学添加剂-Na2S2O5；

2，显著提升饼干的光泽，色泽均匀，表面金黄亮丽；

3，饼干起发好，饼体饱满，有层次；

4，显著提升饼干的口感，松脆、化口；

5，显著提升饼干的自然焙烤香味；

6，有效防止饼干暗裂，降低产品破损率；

7，可以减少面团加水量5~8%，降低能耗。

   使用方法：

1，配方调整：一般情况下，使用本品后，对于低糖咸饼干，可以100%替代Na2S2O5；对于半甜饼干及甜饼干，为成本考量及操作方便，在大多数情况下建议与Na2S2O5配合使用，配合使用时，Na2S2O5的建议用量为0~10克/包面粉。

2，面团加水量调整：使用本产品后，加水量要比原来仅用Na2S2O5的面团减少5~8%。

3，添加方法：使用时先称取适量本品溶解于2KG 30~40度左右的温水中，在打粉**后阶段加入到面团中，再打粉6~25分钟（依据搅拌机类型、搅拌速度和面团温度而调整），调粉后理想面团温度为30~45度，再根据饼干类型、面团软硬度及面筋情况进行醒发，醒发结束即可成型及烘烤。

4，提示：本产品**适作用温度为35~45度，**适作用pH值为6.0~7.0。

   产品型号：

特松脆R100  经典型，超级减筋，面团可以即打即做，适用于各类甜饼干及半甜韧性饼干

特松脆R101  物美价廉型，强力减筋，面团耐静止，适用于各类低糖韧性饼干及半发酵饼干

   建议用量：

特松脆R100    万分之三至万分之七（即每包面粉中添加8~18克）

特松脆R101    万分之四至万分之八（即每包面粉中添加10~20克）

**佳用量需根据面粉质量和烘焙试验确定

   产品包装：

2.5kg/袋（铝箔袋），25kg/桶或依客户要求

   保质期：

储存于阴凉、干燥的条件，建议储藏温度为0~25度。

在以上条件及保持原密封包装的条件下，保质期为18个月。

Semi-hard Biscuit Enzyme

  Product functions:

1，For up to 50~100% replacement of sodium metabisulfite .

2，Makes the biscuit colored quickly with golden bright surface.

3，Improves the mouthfeel and crisp structure.

4，Promotes the natural baking flavor.

5，Improves the texture of biscuit.

6，Prevents from checking to reduce breakage.

7，For up to 5~8% reduction of water content to save energy consumption.

   Usage:

1.Formulation adjustment:normally,after using this product ,for the      crackers .it can 100% replace sodium metabisulfite ;for the semi-sweet biscuits and sweet biscuits ,considering the cost and convenience of operation ,in most case ,advises to use this product together with sodium metabisulfite and the recommended amount of sodium metabisulfite is 0~15g per 25kg flour .

2.Adejustme of water content in dough :Compares with the original dough which only used sodium metabisulfite ,the water content will be reduce 5~8%.

3.Application :Takes proper amount of this product and mixes with 2kg warm water with about 30~40℃and stirred up to activation for using .Apply it during the final mixing stage ,then mixing 6~25minutes (adjustment depends on mixer type ,mixing speed and dough temperature ).The ideal dough temperature is 30~45℃.Then ,with 10~40minutes proofing ,after that ,forming and baking can be started .

4.Tip :The optimal temperature for this product is35~45℃ ,optimal pH is 6.0~7.0.

   Product types:

R100 is classic type and has significant effect, which is applicable to sweet and semi-sweet semi-hard biscuits.

R101 is fine and inexpensive type, which is applicable to low sugar semi-hard biscuits and semi-fermented biscuits.

   Recommended dosage:

R100    300~700ppm (Add 8~18g per 25kg flour)

R101    400~800ppm (Add 10~20g per 25kg flour)

The optimal dosage can be fixed by flour quality and baking test.

   Product package:

2.5kg/bag, 25kg/pail or according to customer's requirements.

   Shelf life:

Store in a cool, dry condition and recommended storage temperature is from 0~25℃

Based on the above conditions and keep the original sealing package, the shelf life is 18 months.