Biscuit Crisp Agent

The product is a natural enzyme preparation and a high-performance crispening agent.

 It can improve quality and flavor, decrease gluten strength, increase dough plasticity and physical and chemical properties, lower cost, and reduce the use levels of fat, sugar, sodium metabisulfite (or sodium bisulphite), sodium bicarbonate (baking soda), and ammonium bicarbonate(NH4HCO3) in high, medium, and normal quality biscuit making (such as thin biscuit, soda biscuit, sand cake,and waffle) withfine flour, standardizedfolur, and raw flour(high gluten flour). It can also improve biscuit quality, accelerate browning during baking, endow biscuit with perfect appearance of golden yellow surface and white interior, creamy and bright color, crisp texture, puffed fracture surface, clear fracture surface, lower crashing ratio, and no fracture. The product can effectively fix the biscuit shape and prevent shrinkage during baking, preserve clear cut decorative and figure during baking, prevent biscuit from absorption of moisture, and prolong shelflife.

In bread making, the product can increase fermentation effect 2 times higher than that of bakery yeast alone when used with bakery yeast. It can also shorten fermentation period, increase bread lofty and volume; improve texture, taste and quality.

In instant noodle, instant flour and rice flour products and cold noodle making, the product can shorten cooking time, reduce noodle or rice noodle paste and break, and improve smooth taste, chewiness, and quality.

Usage and note tips:

1. The effective pH range of the product is 3-9, and optimum 6-7; its operative temperature is 20-70°C, and optimum 55°C;

2. The use level of the product is 0.05-0.1% (calculated as the flour weight), and if dough kneading time is lower than 15min, the use level should moderate increase;

Wet dough gluten contents (%)	25-27	27-29	29-31	31-34	34-37
Use level (caculated as the flour weight,%)	0.02	0.03	0.04-0.05	0.06-0.07	0.08-0.09

3. Dissolve the product and sodium metabisulfite (or sodium bisulphite) in warm water (40°C-60°C) and mix homogeneously, pour this solution into stirring barrel and sugar and other ingredients are added, after completely dissolved, slowly and uniformly spray the mixture solution to wet flour with stirring. The spraying time is controlled for 10mins, and the spraying procedure should be as slow as possible in order to facilitate enzyme reaction;

4. In soda biscuit making, the product should be added for two times, the first addition is before fermentation and used with α- amylase, and the addition amount is 30% of the total use level. The second addition time of the product is at second fermernting, and the addition level is 70% of the total use level. This addition procedure can obtain maximum scripening effect;

5. In sand cake making, the use level of the product should be moderately increased;

6. Once the product is prepared, it should be used as soon as possible. It recommends that the container used to dissolve the product should be glass or ceramic material, and is unfavourable to directly contact with metal container or oxidant for a long time. Physical and chemical indexes: white powdery, pH 6-8.

Biscuit Crisp Agent