High-Activity Food Enzyme | Xylanase for Bread & Beer

Description

Maximize efficiency with our xylanase food enzyme (280,000 U/g). Ideal for bread and beer processing, it boosts dough softness, clarity, yield, and product quality.

FAQ Section (Marketing-Oriented & Expanded)

Q1: Why should food manufacturers use food enzymes like xylanase?
Food enzymes are game-changers in modern processing. Our xylanase helps optimize production, enhance product quality, and cut costs—allowing bakeries and breweries to deliver consistent excellence and stay competitive in the market.

Q2: How does xylanase improve bread production?
Xylanase breaks down plant cell walls in flour, making dough easier to handle and more elastic. Bakers achieve softer, fluffier bread with better volume and texture, plus extended freshness that consumers value.

Q3: What advantages does xylanase bring to beer processing?
For brewers, xylanase improves extract yield, speeds up filtration, and reduces haze. This results in a clearer, more stable beer with a premium appearance—meeting consumer expectations for quality and consistency.

Q4: Is xylanase cost-effective to use in food applications?
Yes. With a recommended dosage of just 0.01–0.5 kg per ton, our xylanase delivers powerful results at a low cost per batch, making it one of the most efficient food enzyme solutions on the market.

Q5: What makes your xylanase stand out among food enzymes?
Our product combines 280,000 U/g enzyme activity with broad stability (30–80℃, pH 4.0–6.0). Backed by expert technical support, it guarantees reliable, repeatable results—helping food processors scale with confidence.

Q6: How should xylanase be stored to maintain performance?
To ensure maximum activity, store xylanase in a cool, dry, well-ventilated place, away from light. Supplied as a pale-yellow powder, it retains full effectiveness for up to 12 months under proper storage conditions.