酥性饼干专用酶制剂
产品功能：
1，面团不起筋，饼干不变形；
2，饼干上色好，色泽均匀一致；
3，显著提升饼干的口感，松脆、爽口、化口好；
4，明显提升饼干的自然焙烤香味。
使用方法：
1，先正常打浆，然后将事先用30~40度左右温水活化好的酥性饼干专用酶制剂加入到浆料中，高速搅拌1~2分钟，最后加入面粉后再低速打粉2~4钟左右，打完粉后，即可进行成型及烘烤。
2，调粉后理想面团温度为20~30度。
3，提示：本产品最适作用温度为15~60度，最适作用pH值为6.0~7.0。
产品型号：
特松酥S200 效果显著，广泛应用于各类酥性饼干及曲奇饼干
建议用量：
万分之六至千分之一（即每包面粉中添加15~25克）
最佳用量需根据面粉质量和烘焙试验确定
产品包装：
2.5kg/袋（铝箔袋），25kg/桶或依客户要求
保质期：
储存于阴凉、干燥的条件，建议储藏温度为0~25度。
在以上条件及保持原密封包装的条件下，保质期为18个月。
Short Biscuit Enzyme
Product functions:
1，Prevent dough gluten from developing.
2，Makes the biscuit colored quickly with bright surface.
3，Improves the mouthfeel and crumb structure.
4，Promotes the natural baking flavor.
Usage:
1.Firstly ,mixing the batters as nomal ,and then ,add this product which is activated by 30~40℃ warm water in advance into the batters ,stir 1~2minutes with high -speed ,lastly ,add flour and then mixing 2~4 minutes with low -speed .After that forming and baking can be started at once .
2.The ideal dough temperature is 20~30℃.
3.Tip：The acting temperature of this product is 15~60℃，optimal pH is 6.0~7.0.
Product types:
S200 has a significant effect and is widely used in various types of short biscuits and cookies.
Recommended dosage:
600~1000ppm (Add 15~25g per 25kg flour)
The optimal dosage can be fixed by flour quality and baking test.
Product package:
2.5kg/bag, 25kg/pail or according to customer's requirements.
Shelf life:
Store in a cool, dry condition and recommended storage temperature is from 0~25℃
based on the above conditions and keep the original sealing package, the shelf life is 18 months.
