Optimal L

Description.

Optimal L is a lipase specially designed for bakery and flour mill applications. Optimal L is derived by in-dept fermentation of specially selected strain producer of Aspergillus oryzae.

Appearance.

Enzyme properties.

Activity.

According to sample

Mode of action.

Optimal L is widely used for improvement of flours used for bakery applications in order to strengthen dough stability, crumb structure, aroma and shelf life. The synergistic effect with Xylanases and Lipases, makes Optimal L well used product in the composition of complex bread improvers for getting optimal results.

Dosage

0.5 5 g/100 kg flour. The optimum dosage is subject to further bakery trials.

Validity

12 months

Storage.

Store in cool and dry conditions, avoid direct sunlight.

Packaging.

Optimal L is available in 25 kg PE bags, placed in cartons.