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Buy Food Grade Hemicellulase Enzyme For Improved Dough Handling

Buy Food Grade Hemicellulase Enzyme For Improved Dough Handling

Chemsino offers high-quality food grade Hemicellulase enzyme, designed to enhance dough handling, texture, and volume in baking applications. This enzyme helps break down hemicellulose, a natural component of flour, improving dough elasticity and gas retention. Whether used in bread, pastries, or bakery premixes, Hemicellulase delivers superior consistency and production efficiency while supporting clean-label formulations.

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Product Introduction

Products Description

Hemicellulase is a naturally derived enzyme that hydrolyzes hemicellulose into smaller sugar units, optimizing the balance between water absorption and gluten network formation. When added to dough formulations, it improves extensibility, dough strength, and crumb structure, leading to softer, higher-volume baked products.

Chemsino's food-grade Hemicellulase enzyme is produced under strict quality control and meets international food safety standards. It performs effectively across a wide range of baking conditions, making it ideal for industrial bakeries, frozen dough products, and artisanal baking.

Product Parameters

ITEMS	SPECIFICATION	RESULT
Appearance	White to light brown powder, with the characteristic smell of enzyme preparation, no impurities	Light yellow powder
Activity (u/g)	≥20000	24166
Loss on Drying (%)	≤14	6.28
Total Plate Count (CFU/g)	≤50000	Conforms
Coliforms (CFU/g)	≤30	Conforms
E.coli (MPN/g)	≤3.0	Conforms
Salmonella (25g)	Negative	Negative
Lead (Pb , mg/kg)	≤5.0	Conforms
Arsenic (as As,mg/kg)	≤3.0	Conforms
Antimicrobial activity	Negative	Negative

Product Features

Enhances Dough Handling: Improves elasticity, stability, and machinability.

Increases Bread Volume: Enhances fermentation and gas retention for lighter loaves.

Improves Crumb Texture: Produces a soft, uniform, and fine crumb structure.

Reduces Dough Stickiness: Helps in better processing and shaping.

Food Grade & Safe: Complies with international food additive regulations.

Compatible with Other Enzymes: Works synergistically with xylanase, amylase, and lipase.

Product Applications

1. Baking Industry

Bread & Rolls: Enhances dough strength, volume, and crumb softness.

Pastries & Cakes: Improves aeration, texture, and moisture retention.

Pizza Dough & Flatbread: Provides better extensibility and reduced stickiness for easier processing.

Frozen Dough Products: Maintains elasticity and structure during freezing and thawing.

Pastries Bread Rolls Frozen Dough Products

2. Flour Milling & Premix Production

Used to standardize flour quality by improving dough stability and mixing tolerance.

Enhances performance in baking premixes for consistent results in large-scale production.

3. Other Food Applications

Hemicellulase can be applied in noodle and pasta manufacturing to improve dough elasticity and smoothness.

Useful in plant-based formulations to improve texture and water-binding properties.

Product Package

Our common package is 25kg/bag/carton/drum with the powder, and 200kg/drum or 1000 kg/IBC Drum with the liquid. Special package according to the requirements of our customers. The product was originally packaged in a cool and dry environment, with a shelf life of 12 months.