|
HS Code |
533399 |
| Product Name | Flour-Reducing Enzyme |
| Type | Enzyme preparation |
| Main Function | Reduces flour usage in baking |
| Application | Bakery products |
| Enzyme Activity | Alpha-amylase activity |
| Appearance | Powder |
| Color | Off-white |
| Solubility | Water-soluble |
| Recommended Dosage | 0.01% - 0.05% of flour weight |
| Storage Temperature | Below 25°C |
| Shelf Life | 12 months |
| Packaging | Sealed bags |
| Origin | Microbial fermentation |
| Certifications | Halal and Kosher certified |
| Safety | Food-grade |
As an accredited Flour-Reducing Enzyme factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | White, resealable foil bag labeled "Flour-Reducing Enzyme", 1 kg net weight, with usage instructions and safety precautions printed on back. |
| Shipping | The shipping of Flour-Reducing Enzyme requires sealed, food-grade packaging to preserve enzyme activity and prevent contamination. Transport in a cool, dry environment away from direct sunlight and moisture. Ensure compliance with local regulations and labeling requirements. Handle with care to avoid damage or spillage during transit. No hazardous classification applies. |
| Storage | Flour-Reducing Enzyme should be stored in a cool, dry place, ideally at temperatures between 0°C and 10°C (32°F to 50°F). Keep the container tightly sealed to protect from moisture and contamination. Avoid direct sunlight and high humidity. Under optimal storage conditions, the enzyme maintains its activity and shelf life as indicated by the manufacturer’s recommendations. |
Competitive Flour-Reducing Enzyme prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please contact us at +8615371019725 or mail to sales7@bouling-chem.com.
We will respond to you as soon as possible.
Tel: +8615371019725
Email: sales7@bouling-chem.com
Flexible payment, competitive price, premium service - Inquire now!
