Industrial β-Mannanase for Bread Baking

ART-EN-027 is an industrial β-mannanase preparation formulated for bread-baking-industrial applications and related food, feed, brewing, and biotechnology processing. The enzyme targets soluble and partially insoluble mannans that may be present in wheat flour blends, soy flour, guar-derived hydrocolloids, pulse ingredients, bran, and high-fiber inclusions. By reducing mannan chain length, it can lower dough stickiness, support more uniform hydration, and improve machinability in high-throughput mixing, dividing, moulding, and sheeting lines.

Typical procurement specifications are established lot by lot and may include enzyme activity in the 10,000-50,000 U/g range by reducing-sugar assay, moisture not more than 8%, pH working range approximately 4.5-6.5, and practical activity across 35-65 °C process conditions. The product is generally supplied as a tan to light-brown powder or granule on a food-suitable carrier, with particle size commonly controlled to 20-60 mesh for dry blending. It is compatible with standard baker’s yeast, dry flour improvers, oxidants, emulsifiers, amylase systems, and many clean-label dough conditioning programs when validated by plant trials.

• Pan bread and buns: supports dough handling where flour variability or fiber inclusion increases water binding and mixing resistance.
• High-fiber and multigrain bread: helps manage arabinoxylan, mannan, and gum interactions when bran, pulses, soy, or hydrocolloids are used for texture and nutrition positioning.
• Frozen dough and par-baked goods: may assist dough extensibility and processing tolerance when used with validated yeast dosage, fermentation time, and freezer conditions.
• Premix and improver manufacturing: suitable for dry blending into bakery improvers where controlled enzyme activity, low moisture, and consistent dispersibility are required.
• Fermentation processing: applicable in selected brewing, feed, and biotechnology streams where mannan-rich raw materials affect viscosity, filtration, or substrate accessibility.
• Industrial bakery optimization: R&D teams can benchmark ART-EN-027 against flour ash, protein, damaged starch, water absorption, proof time, loaf volume, crumb firmness, and line waste metrics.

Store unopened sacks in a cool, dry, ventilated warehouse, ideally below 25 °C and away from direct sunlight, steam lines, condensation, and strong odors. Keep bags tightly closed after sampling because enzyme powders can lose activity when exposed to humidity. Typical shelf life is 12-24 months from manufacture when stored in original packaging under recommended conditions; the confirmed shelf life and activity retention profile are stated on the lot documentation.

For plant handling, add the enzyme through a controlled micro-ingredient system or preblend it with flour, starch, or improver base to achieve accurate dispersion. Avoid direct inhalation of airborne dust and use local exhaust, gloves, eye protection, and a suitable dust mask according to the site safety assessment. Trial dosage depends on flour quality, formula water, gum level, process temperature, proofing schedule, and desired dough behavior; ArtemisYeast can support pilot-scale evaluation before full-line adoption.

ART-EN-027 is offered for inquiry-only B2B supply under SKU ART-EN-027 in 25 kg multi-wall sacks. Standard release documentation can include certificate of analysis, product specification, allergen statement, safety data sheet, food-grade declaration, and origin or packaging details where applicable. Manufacturing and supply-chain documentation aligned with HACCP, ISO 22000, Halal, Kosher, or FSSC 22000 programs may be available on request and should be confirmed during quotation.

Key quality parameters may include declared activity, appearance, moisture, carrier identity, mesh range, bulk density, microbiological limits, and heavy-metal limits appropriate for food-processing enzymes. Buyers can submit target specifications, local regulatory requirements, and intended country of use through the bulk quote request process. For audit preparation, visit quality and documentation or request a lot-specific documentation package before purchase order release. Wholesale pricing on request is provided after volume, destination, documentation, and delivery terms are reviewed.