Food-Grade Compound Baking Enzyme Blend for Panko & Breadcrumb Production
This high-performance, food-grade compound baking enzyme blend is specifically engineered for industrial panko and breadcrumb manufacturing. By combining multiple functionalenzymes with carefully selected supporting ingredients, this product enhances dough processing behavior, improves structural development, and delivers superior breadcrumb quality in terms of texture, crispness, expansion, and appearance.
Product Overview
Breadcrumb and panko production requires consistent dough performance, uniform crumb structure, and optimized expansion during baking or extrusion. This enzyme blend provides a comprehensive solution that enhances dough rheology, stabilizes gluten networks, and supports improved crumb formation. It is suitable for a wide variety of breadcrumb styles, including long-strand panko, fine crumbs, coarse crumbs, and specialty coatings used in fried or baked foods.
Key Functional Benefits
- Improved Dough Rheology: Enhances dough elasticity, flow properties, and handling stability to support smooth and consistent processing.
- Better Dough Strength & Machinability: Strengthens dough networks, making forming, cutting, shredding, and extrusion more reliable and efficient.
- Enhanced Expansion: Promotes more uniform gas retention and expansion, leading to lighter, crispier breadcrumb textures with increased volume.
- Refined Crumb Structure: Produces fine, consistent fibers and a stable internal crumb matrix, contributing to improved crunch and mouthfeel.
- Superior Coating Performance: Improves adhesion and texture, ensuring coatings hold firmly during frying or baking.
- Quality & Appearance Improvement: Enhances color development, structural integrity, and crispness.
Application Areas
Ideal for a broad range of breadcrumb and panko-based food processing applications, including:
- Panko-coated shrimp and seafood products
- Breaded chicken fillets, nuggets, and tenders
- Croquettes, potato bites, and vegetable snacks
- Cream cheese balls and stuffed appetizers
- General breading and coating systems for fried and baked foods
Recommended Usage
Use 100–150 g of product per 100 kg of flour. The optimal dosage may vary based on flour characteristics, moisture level, equipment setup, and desired product texture.
Working Conditions
- Optimal Temperature: 40–50°C
- Effective Temperature Range: 25–70°C
- Optimal pH: 5.5–6.5
- Effective pH Range: 3.0–7.0
Physical Characteristics
- Appearance: Fine white to off-white powder
- Solubility: Readily dispersible in water
- Form: Solid food-grade enzyme blend
Packaging
Supplied in 1 kg/bag, sealed food-grade aluminum foil bag.
Shelf Life & Storage
This product maintains full activity for 12 months when stored in a cool, dry environment
away from direct sunlight and moisture. Reseal unused portions promptly to preserve enzyme activity.
Quality & Safety
Manufactured under strict food-grade quality systems to ensure high purity, low microbial counts,
and consistent performance. Suitable for global food processing applications.
