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Transglutaminase For Bakery

Posted at: Offers to Sell and Export | Posted on: Thursday 15 October 2020 6:58 am | Poster last visit: Thursday 15 October 2020 |

Product Category: Main » Healthcare Services » Food and nutrition services » Food technology » Food additive or quality standards services » Transglutaminase For Bakery


Product Photo:

transglutaminase bakery

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Product Description:

Transglutaminase is produced by fermentation from microorganisms, and can improve the important properties



of protein by catalyzing the reaction of transamination. TGase Enzyme for meat is widely found in human bodies, animals, plants and microorganisms, and is natural, safe, and easy to use.

TG in bakery application effect

1.Improving the flavor and yields

2.Enhancing the sticky and flexibility

3.Retain shape and texture after baking

Product Information

Appearance: White or light yellow powder

Activity of enzyme 100±20 IU/g, 1000 IU/g, 2000 IU/g

Package: Aluminum foil bag : 1kg/bag (External use carton packaging)

Shelf life One year from production date and original packaging

Usage

Add the egg and ice water to the flour and knead until smooth. Dissolve the TG enzymes with a small amount of water and add to the dough. Knead well. When the protein in dough absorb water adequately, put it into a dough press for cutting and forming, and dry the water at 70℃.

Recommended dosage

1‰-3‰ of the total material weight



Company Contact:

No member photo
Contact Name: Cynthia
Company Name: Guangdong Kelong Biotechnology Co., Ltd
Email: Email
Tel: 86-750-6978788
Fax: 86-750-6978688
Street Address: No.23, Wuxianji
Avenue, Huicheng, Xinhui District,
Jiangmen, Guangdong, China
Guangdong, China, Guangdong, China
529100
China
Website: https://www.kelongfood.com/
Member name: Kelongfood
Country: China-CN China
Member Since: 15 October 2020
Total Leads: 5 Kelongfood Import Export Business Leads
Business focus: Transglutaminase, Monascus Red Pigment, Monascus Yellow Pigment
Chat: Chat with Suppliers
Verify: Safe Import Export Tips



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