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Pi Biobake SPL Rev03 03 Jan 18

Biobake SPL is a fungal alpha amylase enzyme product used to improve bread baking. It is derived from Aspergillus oryzae and helps convert starch to sugars in flour to produce carbon dioxide for greater loaf volume. The powdered product should be added to flour at 0.02-0.05% by weight for bakers or 3-5g per 100kg of flour for millers. When used correctly, Biobake SPL results in more consistent dough development and higher quality baked goods.

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Leidy Maribel Pinchao Cuatin
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30 views2 pages

Pi Biobake SPL Rev03 03 Jan 18

Biobake SPL is a fungal alpha amylase enzyme product used to improve bread baking. It is derived from Aspergillus oryzae and helps convert starch to sugars in flour to produce carbon dioxide for greater loaf volume. The powdered product should be added to flour at 0.02-0.05% by weight for bakers or 3-5g per 100kg of flour for millers. When used correctly, Biobake SPL results in more consistent dough development and higher quality baked goods.

Uploaded by

Leidy Maribel Pinchao Cuatin
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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BAKERY INGREDIENTS SINCE 1904 PRODUCT INFORMATION SHEET

Product Name : BIOBAKE SPL

Ingredients : Flour treatment agent (INS 516), Enzyme.

Physical Appearance : White to off-white free flowing powder

Product Description : Biobake SPL is fungal alpha amylase, derived from Aspergillus
oryzae and has minimal proteolytic activity. It attacks the broken
starch of flour providing reducing sugars which are readily
fermentable by yeast. It gives consistent alpha amylase activity
to the flour, aids in uniform gas production during baking,
resulting in higher loaf volume and gives additional mobility to
dough.

Dosage : § for bakers


- 0.02 - 0.05% of flour weight
- 0.2 - 0.5 g for 1 Kg flour

§ for millers
- 3 - 5g for 100kg flour

Application : § Biobake SPL is a perfect solution for flour millers and bakers
using flour deficient in alpha amylase activity.
§ The right balance of alpha amylase activity is necessary as
too little activity results in insufficient gas production/poor
loaf volume, and too much activity could result in a loaf with
"sticky crumb”.
§ Biobake SPL specially developed for bakers, should be used
0.02 – 0.05% of flour weight for bread and rolls production
(0.2 to 0.5g for 1kg flour).
§ Biobake SPL, specially developed for millers, should be used
at 3 - 5g per 100kg flour. Biobake SPL should be mixed with
some flour and this premix should be used for dosing into
the flour.
§ The optimum temperature is 55°C and the inactivation
temperature is 77°C. The optimum pH is 5.5.

Revision No: 03 Issue Date: 03/01/18

INDO BAKELS PVT. LTD.


Head Office: 43-C Mittal Towers, Nariman Point, Mumbai – 400 021 E-mail: info@bakels.in
India Tel.: +91-22-22873636 Fax +91-22-22020065 Website: www.bakels.in
Factory: S. No. 3, H. No. 3/6, Niphan Village, Savroli, Tal. Khalapur, CIN No. U15100MH1996PTC096157
Dist – Raigad – 410 202. Maharashtra India “An FSSC 22000 Certified Company”
Tel.: +91-2192-274255/274052 A Member of the International BAKELS Group
BAKERY INGREDIENTS SINCE 1904 PRODUCT INFORMATION SHEET

Shelf life : Best before 12 Months from date of manufacture

Packaging : 20kg in Corrugated Box (4x5kg)

Storage : Store in a cool (<25oc), dry and hygienic place.


Away from direct heat & sunlight

Revision No: 03 Issue Date: 03/01/18

INDO BAKELS PVT. LTD.


Head Office: 43-C Mittal Towers, Nariman Point, Mumbai – 400 021 E-mail: info@bakels.in
India Tel.: +91-22-22873636 Fax +91-22-22020065 Website: www.bakels.in
Factory: S. No. 3, H. No. 3/6, Niphan Village, Savroli, Tal. Khalapur, CIN No. U15100MH1996PTC096157
Dist – Raigad – 410 202. Maharashtra India “An FSSC 22000 Certified Company”
Tel.: +91-2192-274255/274052 A Member of the International BAKELS Group

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