PANZEA 10X 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. Panzea is a bacterial xylanase. Unlike most xylanases, it is not affected by the xylanase inhibitors in wheat. That’s why this all-in-one solution delivers robust performance at very low dosages across flour types. Panzea 10X BG is a pure xylanase product, standardized to 2,350 NXU/g. Benefits include superior volume of baked goods, desirable bread appearance and texture, dry/stable dough, high tolerance toward flour and process variations, and east formulation into flour, improvers, and premixes. 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
Sustainability Information
PANZEA 10X BG meets the "bio-based and/or natural products" sustainability characteristic since it is 85% bio-based.
Sustainable product
| Product No. | 2001446 |
| Supplier | NOVOZYMES |
| CAS | 9025-57-4 |
| Synonyms | xylanase |
| Applications | Bakery |
| Sustainability Characteristics | Natural or bio-based |
| Benefits |
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Documents
Product Details
Group Name
Enzymes
Sub Group Name
Xylanase
Packaging Type
Non-Returnable
Features and Benefits
Improved product volume, crumb structure and appearanceThis product delivers increased volume and a more uniform crumb structure. It also improves softness and bloom.Good dough machinability and handlingEven 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 extensibilityHard 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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