Buy Biscuit Compound Enzyme Powder – Special Bakery Enzyme For Crisp Cookie & Wafer Manufacturers, Supplier

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Buy Biscuit Compound Enzyme Powder – Special Bakery Enzyme For Crisp Cookie & Wafer Manufacturers, Supplier

Product name：Biscuit Compound Enzyme
Apperance: Light yellow powder
Specification：R100、R102，T200
Test method：HPLC/UV
Delivery : EXW,FOB,CFR,CIF,DAP,DDP
Packaging: 20 kgs/drum or customized packaging available
Payment : T/T bank transfer, Western Union，PayPal
Shelf time：2 years,keep away sunlight, keep dry

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Product Description

Product description

Biscuit Compound Enzyme is a compound enzyme preparation containing active components such as protease, tailor-made according to the characteristic requirements of various types of biscuits. Meanwhile, to meet consumers’ demands for food safety and health, all products of this series are formulated with food raw materials permitted by the World Health Organization (WHO) and the China Food Additives Standardization Committee.

Product feature

Biscuit Compound Enzyme is a natural bioactive substance without extra additives. As a bioactive agent triggering enzymatic reactions in biscuit production, this enzyme delivers finished biscuits with bright, attractive color and crisp, fluffy texture.

Application Conditions

The biscuit compound enzyme can be pre-dissolved in warm water before being incorporated into flour.
Optimal pH value: 5.5–7.5
Suitable temperature range: 30–40°C
Recommended dosage: 40–80 grams per 100 kilograms of flour. Activate the enzyme with warm water first, then add the activated solution to the formed dough instead of mixing it directly into dry flour. The exact dosage varies based on biscuit manufacturing processes, product categories and required gluten strength. The optimal addition amount shall be confirmed via baking trials.

Functions & Applications

Biscuit Compound Enzyme can degrade gluten, reduce dough strength and springback, produce clear and three-dimensional embossed patterns, and prevent cracking, shrinkage and deformation during baking. The finished biscuits feature crisp, melt-in-mouth texture. It can cut the dosage of oil and white sugar to save production costs and deliver uniform golden surface color. It is applicable to shortbread, cookies, peach crisps, cream biscuits and similar products.

Certificate of Analysis

ITEMS OF ANALYSIS	SPECIFICATIONS	RESULTS
Appearance	Fine white to creamy powder with characteristic odour and taste,no putrid smell	Conform
Identification	Conform	Conform
Particle size	80 mesh	Conform
Solubility	Partly soluble in water,insoluble in ethanol and ether	Conform
Protease	NLT 250 USP u/mg	264 USP u/mg
Amylase	NLT 250 USP u/mg	262 USP u/mg
Lipase	NLT 20 USP u/mg	23 USP u/mg
Loss on drying	≤5.0%	3.36%
Fat content	≤20mg/g	12mg/g
Microbiology
E.Coli	Negative	Negative
Aerobic bacteria	NMT 10,000cfu/g	NMT 1100cfu/g
Yeast and mould	NMT 100cfu/g	NMT 10cfu/g
Salmonella	Negative	Negative
Storage	STORED HUMIDITY PROTECTED (RH LESS THAN 60) AT TEMPERATURE BELOW 25℃
Shelf Life	1 Year when Properly Stored

Storage

Store in a cool, dry place away from light. Recommended storage temperature: below 0°C.

Enzyme activity may decrease to varying degrees if stored for an excessively long time or under unfavorable conditions. If temperature or humidity is too high, an appropriate increase in dosage is recommended during application.

Packing

Weight	Packing method
1kg	bag/kg, box outside (double plastic bag + Aluminum foil bag inside)
10kgs,25kg or more	by Drums or carton (2 layers plastic bag inside)

Delivery

Weight	Delivery method	Delivery time	Destination
1kg-25kgs	EMS,DHL,UPS,Fedex	3-7days	Door to door
25kgs-100kgs	DHL,FedEx,by Air	3-7days	Door to door (to Airport by Air)
more than 100kgs	by Air	3-7days	Door to Airport
more than 100kgs	by Sea	10-35days	Door to port

Logistics

Frequently Asked Questions (FAQ)

Q1: What are the main benefits of using Biscuit Compound Enzyme?

A1: It degrades gluten, reduces dough strength and springback, prevents cracking, shrinkage, and deformation during baking, and yields finished biscuits with a crisp, melt-in-mouth texture. It also helps reduce sugar and oil usage.

Q2: What is the recommended dosage for biscuit manufacturing?

A2: The recommended dosage is 40–80 grams per 100 kilograms of flour. It is recommended to activate the enzyme in warm water before adding the solution to the dough rather than mixing it directly with dry flour.

Q3: Under what pH and temperature conditions should this enzyme be used?

A3: The optimal pH value for application is 5.5–7.5, and the suitable temperature range is 30–40°C.

Q4: How should the product be stored to maintain its activity?

A4: It should be stored in a cool, dry place away from light, at temperatures below 0°C with relative humidity (RH) less than 60%. High temperatures or humidity can decrease enzyme activity.

Q5: What is the shelf life of this Biscuit Compound Enzyme?

A5: The product has a shelf life of 1 year when stored properly under the recommended conditions.

Q6: What packaging options are available?

A6: We offer 1kg packaging (double plastic bag + aluminum foil bag inside, carton outside) as well as larger bulks of 10kgs, 25kg or more in drums or cartons with double plastic linings.