Baking Xylanase for Dough Handling Crumb Texture Softness

Xylanase is manufactured through submerged fermentation of Trichoderma reesei, followed by purification, formulation, and drying. This enzyme targets xylan in flour, enhancing dough handling, improving crumb structure, and elevating the sensory qualities of baked goods. It works synergistically with other baking enzymes such as fungal amylase, glucose oxidase, and lipase to further optimize baking performance.

• Supplier: CD BioSciences Bio Sustainable
• Product #: IE-1191