Cookie enzymes, primarily proteases, amylases, and lipases, are natural catalysts used in baking to improve dough handling, increase spread, reduce shrinkage, and enhance texture and color. They act as clean-label alternatives to chemical additives, reducing dough elasticity for easier machining and strengthening dough structure to ensure consistent quality.
Everything You Need to Know
What is the recommended dosage of biscuit enzyme?
0.02%–0.08% based on flour weight. Adjust slightly for different biscuit types; small-batch testing is recommended.
Is it suitable for all kinds of biscuits?
Suitable for soft biscuits, cookies, wafers, crackers and egg rolls. For hard biscuits, reduce the dosage accordingly.
Can it replace sodium metabisulfite?
Yes, it can partially or fully replace sodium metabisulfite, reducing SO₂ residues and meeting clean food requirements.
What are the storage conditions and shelf life?
Store in a cool, dry and dark place below 25℃. Shelf life is 12 months. Seal tightly after opening to prevent moisture.
Main Details:
Improved Machinability: Proteases reduce excessive elasticity (snap-back) in dough, making it more extensible and easier to sheet.
Consistent Shape and Texture: Enzymes prevent excessive shrinkage, resulting in uniform, tender, and crispy biscuits.
"Clean Label" Alternative: Enzymes replace chemical additives like sodium metabisulfite (SMS), which is traditionally used to soften dough.
Flavor and Color Enhancement: Certain enzymes improve browning and create desirable, delicate textures.
specialty complex enzyme for soft biscuits, cookies, wafers and crackers. Positioned as a food-grade high-activity biscuit enzyme improver, it focuses on improving dough properties, enhancing biscuit quality, reducing costs, improving efficiency, and extending shelf life.
ANALYTICAL RESULTS
| Test Item | Method / Ref. | Specification | Result | Conclusion |
|---|---|---|---|---|
| Identification | In-house ID / label claim | Biscuit Enzyme Preparation | Conforms | Pass |
| Appearance | Visual | Off-white to light yellow powder | Conforms | Pass |
| Enzyme Profile | In-house compositional check | Contains baking enzyme complex (xylanase / protease / amylase) | Conforms | Pass |
| Xylanase Activity | In-house assay / FCC-aligned | Report only | Conforms | Pass |
| Protease Activity | In-house assay / FCC-aligned | Report only | Conforms | Pass |
| Amylase Activity | In-house assay / FCC-aligned | Report only | Conforms | Pass |
| pH (1% solution) | pH meter | 4.0 – 7.0 | 5.6 | Pass |
| Loss on Drying | Gravimetric | ≤ 8.0% | 4.3% | Pass |
| Total Plate Count | Plate count | ≤ 50,000 CFU/g | 2.1 × 10³ CFU/g | Pass |
| Coliforms | Plate count | ≤ 30 CFU/g | < 10 CFU/g | Pass |
| E. coli | Absence test | Negative / 25 g | Not Detected | Pass |
| Salmonella | Absence test | Negative / 25 g | Not Detected | Pass |
| Lead (Pb) | ICP-MS / ICP-OES | ≤ 5 mg/kg | 0.26 mg/kg | Pass |
| Arsenic (As) | ICP-MS / ICP-OES | ≤ 3 mg/kg | 0.15 mg/kg | Pass |
Production Process
