FoodZyme™ HC is a group of Hemicellulase which can increase volume, increase tolerance, improve baking performance of flour, stability, improve water absorption increase volume and baking performance of flour.
| FoodZyme HC500 | |
| Description | Hemicellulase |
| Effective material | Fungal Xylanase produced by fermentions a selected strain of Aspergillus niger |
| Application | FoodZyme HC500 used in bakery and bread |
| Function | increase volume ,increase tolerance , improve baking performance of flour , improve stability |
| Dosage | 15-60 ppm |
| FoodZyme HC650 | |
| Description | Hemicellulase |
| Effective material | bacterial Xylanase produced by fermentions a selected strain of Bacillus subtilis |
| Application | FoodZyme HC650 used in bakery and bread |
| Function | improve water absorption increase volume ,increase tolerance , improve baking performance of flour , improve stability |
| Dosage | 15-60 ppm |
| FoodZyme HCX10 | |
| Description | Hemicellulase |
| Effective material | very special mix of bacterial and fungal xylanases |
| Application | FoodZyme HCX10 used in bakery and bread |
| Function | improve water absorption increase volume ,increase tolerance , improve baking performance of flour , improve stability |
| Dosage | 15-60 ppm |
