Xylanase NYX-0100

NYX-0100 is a Xylanase enzyme used in the baking process, which can help increase dough stability and increase bread volume after baking.

EFFECTS OF PH
NYX-0100 can operate at pH from 5.5 to 7.5 with an optimal pH of 6.5. Basically suitable for all types of baked goods.

EFFECT OF TEMPERATURE
NYX-0100 can operate at temperatures from 35-65oC with the optimal temperature being 50oC. Enzymes can be quickly inactivated at temperatures above 65oC when put into baking.

APPLICATIONS AND BENEFITS OF ENZYMES
● Promotes dough expansion and improves gluten structure
● Improves the stability of dough fermentation
● Helps increase the volume of the product after baking.

RECOMMENDED AMOUNT OF USE
Recommended usage content is 0.2-3 g/ 100kg of powder. The exact and optimal dosage will be determined after small tests depending on the actual situation of the factory such as raw materials, formula, equipment type and process,...

TECHNICAL SPECIFICATIONS FOR PACKING & STORAGE
● Standard packaging is 20kg carton or 20kg paper bag with PE layer inside. Custom packaging is available upon request.
● Normal shelf life is 24 months at 0∼25°C in original packaging, tightly closed and unopened, away from direct sunlight. Its shelf life will be extended if stored properly at 0∼10°C.
● Store in a cool, dry place. Storage under adverse conditions such as high humidity and temperature may result in higher dosage requirements.

SAFETY WHEN USING ENZYMES AND HOW TO HANDLE
Inhalation of enzyme dust should be avoided. In case of contact with skin or eyes, rinse immediately with water for at least 15 minutes. For more detailed information, please refer to the chemical safety data sheet.