Baking Xylanase

Xylanase is produced through submerged fermentation of Trichoderma reesei, followed by purification, formulation, and drying. This xylanase includes acid endo-xylanase as well as several additional beneficial activities. These components enhance dough handling properties, improve crumb structure, and contribute to the overall sensory qualities of baked goods. When used in conjunction with other baking enzymes such as fungal amylase, glucose oxidase, and lipase, it works synergistically to further enhance these attributes.

• Supplier: CD BioSciences Bio Sustainable
• Product #: IE-1189