PUREMEI NDS – GLUCOAMYLASE FOR CAKE PRODUCTION

PUREMEI NDS is a glucoamylase enzyme used in food production produced from the Aspergillus niger strain through submerged fermentation, extraction and refining processes. PUREMEI NDS has a high conversion rate from starch substrate to sugar, creating favorable conditions for fermentation.

From there, it is possible to hydrolyze the α-D-1,4 glucoside bond from the non-reducing end of starch and also hydrolyze the branched α-D-1,6 glucoside bonds of starch and cleave the α-1, 3 bond to release glucose.

PREMIER NDS is a powdered enzyme specifically designed for use in baking.

PRODUCT FEATURES

Enzyme component: Glucoamylase

System name: EC 3.2.1.3, 1,4-alpha-D-glucan glucohydrolase

Effectiveness: ≥ 200,000 U/gr

Sensory description: powder, light brown color

Humidity: < 8%

Color may vary depending on production batch. Color intensity does not affect the quality of enzyme activity.

IMPACT OF PH

The optimal pH of PUREMEI NDS is 3.5-4.5

EFFECT OF TEMPERATURE

PUREMEI NDS can operate at temperatures ranging from 30-65°C. The optimal temperature range is 55-60°C.

INSTRUCTIONS FOR USE

Using PUREMEI NDS brings the following benefits to baking:

• Using non-genetically modified microorganisms, ensuring safety
• Increase glucose content, providing enough nutrients for yeast fermentation
• Enhance fermentation ability, increase loaf volume after baking
• Increases glucose content, creating favorable conditions for the Maillard reaction, thereby improving the color and flavor of bread after baking.
• Can be used in frozen dough products and helps yeast work quickly in frozen dough

Recommended dosage: 5-10g/100kg of flour. The exact and optimal dosage will be determined after small tests depending on the actual situation of the factory such as raw materials, formula, type of equipment 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. 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

In case of contact with skin or eyes, rinse promptly with water for at least 15 minutes. For detailed processing information, please contact us.