xylolad

Dry purified xylanase enzyme preparation, cleavage of non-starch polysaccharides flour obtained by directed selection fermentation strain Penicillium canescens with subsequent purification and concentration. Type enzyme endo-1,4-xylanases.

In bakery «Xylolad» effectively splits xylan flour with predominant action on arabinoxylans specific to the endosperm and aleurone layer of grain. The drug is most effective when using wheat flour, rye flour and bran.

 

 

 

Advantages of the product:

  • adjusting the water absorption capacity of the test;
  • prevent the strengthening of the test;
  • improvement of the properties of gluten;
  • stabilization properties of dough pieces.

 

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