Enzyme-Based Gluten Booster
Gluten Booster is a functional enzyme-based additive designed to enhance the gluten network in flour, improving dough elasticity, strength, and overall baking performance. It is manufactured through controlled fermentation of specific microbial strains, followed by downstream processing and formulation to suit baking applications. It is widely used in the bakery industry for bread, buns, and other yeast-leavened products to improve volume, texture, and dough handling.
Description
Biolaxi Enzymes is a manufacturer and supplier of Enzyme-based Gluten Booster, providing high-quality enzymatic solutions for industrial and commercial applications. Bakery manufacturers often struggle with weak gluten in low-protein or inconsistent flour, affecting dough strength and volume, which our enzyme-based Gluten Booster solve by naturally strengthening the gluten network to improve elasticity, gas retention, and overall product quality.
Backed by an extensive dealer network across multiple countries, we are committed to the consistent supply of Gluten Booster, helping clients enhance their manufacturing processes and improve their end products. Additionally, we offer customized enzyme solutions tailored to specific client requirements, further reinforcing our focus on quality and customer satisfaction.
Technical Specification
| Parameter | Specification |
| Product Name | Enzyme-Based Gluten Booster |
| Enzyme Components | Hemicellulase, Xylanase, Glucose Oxidase, Lipase, and Fungal Protease |
| Appearance | Off-white to light brown free-flowing powder |
| Odor | Neutral to slightly fermented |
| Solubility | Completely dispersible in water |
| pH Range (optimum activity) | 5.0 – 6.0 |
| Temperature Range (optimum) | 35°C – 45°C |
| Moisture Content | ≤ 8% |
| Bulk Density | 0.45 – 0.65 g/cm³ |
| Enzymatic Activity | Hemicellulase: 2,000 U/g; Xylanase: 1,000 U/g; Glucose Oxidase: 300 U/g; Lipase: 500 U/g; Protease: 400 U/g |
| Carrier Material | Food-grade maltodextrin |
| Shelf Life | 24 months in original, unopened packaging |
Trade Information
| Supply Ability | As per customer requirement |
| Delivery Time | 10 days once received the PO |
| Sample Available | Yes |
| Minimum Order Quantity | 100 kg for export/ 25-100 kg for Domestic |
| Packaging | Export worthy 25 kg HDPE drum packing |
| Main Export Markets | Middle East & African countries |
| Main Domestic Market | Gujarat & North Region |
Usage Guidelines
- Recommended dosage: 50–100 g per 100 kg of flour, depending on flour quality and desired baking outcome.
- Add directly to the dry flour or blend with other dry ingredients before mixing.
- Ensure even distribution in the flour for optimal performance.
- Suitable for use in bread, buns, rolls, and other yeast-leavened bakery products.
Storage Conditions
- Store in a cool, dry, and well-ventilated area away from direct sunlight and moisture.
- Ideal storage temperature: below 25°C.
- Keep the packaging tightly sealed when not in use to maintain enzyme activity.
- Avoid exposure to high humidity or fluctuating temperatures.
- Shelf life: 24 months in original, unopened packaging under recommended storage conditions.
Certificates
- Halal Certificate
- ISO 9001:2015
- cGMP
- Food and Drugs Administration
- GMP Certificate
- Kosher Certificate
Contact Details
| Phone No. | +91 9158047802 |
| support@biolaxienzymes.com | |
| Location | Thane West, Maharashtra - 400615 |