Protease Dough

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MOQ : 100 Kilograms

Protease Dough Specification

Storage Instructions
Keep in cool, dry place, away from sunlight

Ingredients
Protease enzyme, carrier

Fat Content (%)
1%

Shelf Life
12 months

Moisture (%)
8%

Weight
25 kg net per bag

Features
Enhances dough extensibility, improves bread texture

Ph Level
6.0 8.0

Additives
None added

Protein (%)
5%

Grade
Food grade

Application
Bakery, wheat flour milling

Product Name
Protease Dough

Product Type
Enzyme

Form
Powder

Taste
Neutral

Flavor
No added flavor

Shape
Free-flowing powder

Feature
High activity, stable

Packaging
Plastic drum, 25kg bags

Usage
Dough conditioning, baking

Allergen Information
Allergen-free

Toxicity
Non-toxic

Particle Size
80% pass 80 mesh

Odor
Slight fermentation odor

Solubility
Easily soluble in water

Usage Level
0.01% 0.05% based on flour weight

Color
Off-white to light yellow

Enzyme Activity
50,000 U/g min

About Protease Dough

Protease Dough is a rarefied, laureate-grade enzyme powder designed for discerning baking professionals. With a wondrous enzyme activity of 50,000 U/g min, this customizable solution offers exceptional solubility, neutral taste, and a free-flowing, off-white to light yellow appearance. Allergen-free and non-toxic, it enhances dough extensibility and boosts bread texture without any added flavor or additives. Reserve yours now for a limited time and enjoy superior performance in bakery and flour milling. Packaged in 25kg plastic drums or bags for optimal freshness and convenience.

Primary Competitive Strengths and Commercial Applications

Protease Dough stands out for its stable, high-activity formulation, offering precise control for bakers and millers. The product's customizable usage level ensures optimum dough conditioning and texture improvement, perfectly fitting commercial-scale baking operations. It not only enhances bread structure but also supports efficient wheat flour processing. Widely used by exporters, importers, and suppliers, this free-flowing powder integrates seamlessly into industrial and artisanal setups, delivering consistent, top-tier results with every batch.

Domestic Market, Transportation, and Payment Details

Protease Dough maintains a strong foothold in the main domestic markets across India, enabling streamlined supply to bakeries and flour mills. Efficient drop-off and reliable transportation methods ensure prompt product delivery within the committed timeframe, optimizing your expenditure by minimizing waiting periods. Flexible payment terms support smooth transactions, allowing traders and suppliers to maintain steady inventory without financial strain. Each bag arrives safely and on schedule, preserving both product integrity and your business's operational flow.

FAQ's of Protease Dough:

Q: How should Protease Dough be stored for maximum shelf life?

A: Protease Dough should be kept in a cool, dry place, away from sunlight. Proper storage in its original 25kg plastic drum or bag helps maintain its stability and 12-month shelf life.

Q: What benefits does Protease Dough offer in baking applications?

A: Protease Dough enhances dough extensibility and improves bread texture without altering flavor. Its high activity and allergen-free formulation make it ideal for commercial baking environments.

Q: When is the optimal usage level for Protease Dough in flour?

A: It is recommended to use Protease Dough at a level of 0.01% - 0.05% based on flour weight. This dosage provides effective dough conditioning while maintaining desired product characteristics.

Q: Where can Protease Dough be applied commercially?

A: Protease Dough is suitable for bakery applications and wheat flour milling. Its rarefied composition makes it a preferred choice for food-grade environments in both large-scale and artisanal production.

Q: What is the process for integrating Protease Dough into your baking routine?

A: Simply blend the desired quantity of Protease Dough into your flour mixture. Its free-flowing nature and high solubility enable quick, even dispersion throughout the dough for optimal enzyme performance.

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