Xylanase TF113S is a high-performance food-grade enzyme preparation derived from Pichia pastoris. It specifically targets the β-1,4-glycosidic bonds in xylan molecules, hydrolyzing them into small-molecule oligosaccharides. This process significantly improves dough handling and the final quality of various baked goods.

Using Xylanase TF113S in your food production offers several competitive advantages:

• Enhanced Dough Machinability: Catalyzes the hydrolysis of insoluble xylan, softening the dough and improving its elongation and mechanical processing performance.

• Superior Volume & Structure: Improves the air-holding capacity of the dough, leading to a significant increase in the volume of bread and buns.

• Improved Crumb Quality: Enhances the elasticity of the gluten network, resulting in a finer internal organization and increased whiteness.

• Anti-Aging & Freshness: Effectively extends the shelf life of baked goods by preventing starch retrogradation.

• Energy Efficiency: Increases the utilization rate of starch, helping to reduce overall energy consumption during processing.

Scope of Application:

Ideal for the processing of bread, steamed buns, noodles, cookies, and various baked goods.

Recommended Dosage:

• 1 ~ 10 ppm (equivalent to 0.1 ~ 1 g per 100 kg of flour).

• Note: Optimal dosage should be determined based on specific flour quality and production processes.

Usage Instructions:

Can be added directly to the flour or dissolved in water before mixing.

• Storage: Keep in a ventilated, dry place below 25℃. Avoid direct sunlight. For maximum shelf life, cold storage at 0°C~ 10°C is recommended.

• Safety Handling: Avoid inhalation of enzyme dust. In case of contact with skin or eyes, rinse immediately with water for at least 15 minutes.

In comparative tests, TF113S shows equal or superior performance in specific volume (2.49 mL/g) and comprehensive evaluation (95.60 score) compared to leading international samples, while offering a more advantageous price point for global manufacturers.