Sternzym BK 5020 SF

Key features

Softens the dough

Increases extensibility

Improves structure and browning

Replaces chemicals

Description

The baking enzyme Sternzym BK 5020 SF is a bacterial protease used for biscuit and cracker production. By random hydrolysis of the polypeptide chain of the protein, a reduction in protein strength is achieved. This makes the dough more extensible and reduces its

resistance to stretching when rolling it out. By softening the gluten network of the dough, workability and fermentation tolerance are

improved.

This baking enzyme can also be used to replace chemicals like sodium metabisulfite without risking deformation by shrinkage.

Sternzym BK 5020 SF can help improve the quality of crackers, cookies and biscuits, for a more desirable product!