PANZEA BG 20KG CARDBOARD BOX
Panzea positively impacts dough properties including its stability, handling, extensibility and gas retention. The result is superior bread volume, appearance, bloom and crumb structure. Panzea is available in different strengths. With a lower dose of Panzea, you typically get the same or better results than with other xylanases on the market. Panzea is easy to formulate into flour, improvers and premixes. It is highly tolerant of flour and process variations. That means you no longer need a different xylanase for each baking operation. Panzea delivers a dry, stable dough with improved oven spring. Your end products have superior appearance and texture and higher volume. All from one single, efficient product.
Sustainability Information
PANZEA BG meets the 'natural or bio-based' sustainability characteristic since it is 98% bio-based.
Sustainable product
| Product No. | 2001444 |
| Supplier | NOVOZYMES |
| Synonyms | xylanase |
| Applications | Bakery, flat bread |
| Sustainability Characteristics | Carbon footprinting, Natural or bio-based |
Documents
Product Details
Group Name
Enzymes
Sub Group Name
Xylanase
CAS
9025-57-4
Packaging Type
Non-Returnable
Features and Benefits
Improved product volume, crumb structure and appearance: This product delivers increased volume and a more uniform crumb structure. It also improves softness and bloom. Good dough machinability and handling: Even after a long fermentation, this product delivers a dry and balanced dough with a high proofing tolerance. It also improves dough properties including stability, extensibility and gas retention. The result is better dough handling during production. Improved dough extensibility: Hard dough for semi-sweet biscuits requires the lamination stage to maintain the shape of final products. This solutionhelps increase the dough extensibility and optimize the lamination process. Optimizes cost & process
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