GENENCOR DIVISION
Food Enzymes
[email protected]
www.danisco.com
Page 1 / 2
Valid from: May 30, 2013
PRODUCT DESCRIPTION - PD 210987-6.3EN
GRINDAMYL® SUREBake 900
Bakery Enzyme
Description Physical/chemical specifications
GRINDAMYL® SUREBake 900 is a hexose oxidase Physical form powder
which is produced by fermentation with a selected Colour* off-white
strain of yeast. *Colour may vary from batch to batch.
Application areas Microbiological specifications
Yeast-raised bread. Total viable count less than 10000 /gram
Coliforms less than 30 /gram
E. coli absent in 25 grams
Potential benefits Salmonella species absent in 25 grams
Antibiotic activity negative by test
• Improved dough handling and machinability
• Reduces dough stickiness
• Improves dough stability Heavy metal specifications
• Reduces or supplements the use of chemical
oxidants Arsenic less than 3 mg/kg
• Improves bread shape and appearance Lead less than 5 mg/kg
Heavy metals (as Pb) less than 30 mg/kg
Usage levels
Nutritional data
Based on flour weight 30-100 ppm
corresponding to 3-10 g/100 kg Calculated values per 100 g
Energy 239/994 kcal/kJ
Directions for use Protein 10 -15 g
Fat less than 1 g
GRINDAMYL® SUREBake 900 is mixed into flour, Carbohydrates 37-55 g
premixes or bread improvers together with other dry Sodium chloride 43-53 g
ingredients. Moisture 5-9 g
Ash 45-55 g
In formulations containing ingredients which are
sensitive to oxidation i.e. fats and oils, care must be
taken that off-flavour does not occur. The influence on Storage
taste should also be evaluated in procedures with very
long fermentation times. GRINDAMYL® SUREBake 900 should be stored dry
and cool (max. 10°C/50°F).
Composition The shelf life of GRINDAMYL® SUREBake 900 is 12
months when stored as recommended in unbroken
GRINDAMYL® SUREBake 900 is composed of: packaging.
• Sodium chloride
• Wheat starch
• Protein
The information contained in this publication is based on our own research and development work and is to the best of our knowledge reliable. Users should,
however, conduct their own tests to determine the suitability of our products for their own specific purposes and the legal status for their intended use of the product.
Statements contained herein should not be considered as a warranty of any kind, expressed or implied, and no liability is accepted for the infringement of any
patents.
GENENCOR DIVISION
Food Enzymes
[email protected]
www.danisco.com
Page 2 / 2
Valid from: May 30, 2013
PRODUCT DESCRIPTION - PD 210987-6.3EN
GRINDAMYL® SUREBake 900
Bakery Enzyme
Packaging Allergens
Cartons of 25 kg net. The table below indicates the presence (as added
component) of the following allergens and products
thereof (according to US Food Allergen and
Purity and legal status Consumer Proctection act (FALCPA), 2004 and
Directive 2000/13/EU as amended).
GRINDAMYL® SUREBake 900 meets the
Yes No Allergens Description of components
specifications laid down by the Joint FAO/WHO
X Wheat
Expert Committee on Food Additives and the Food
Glucose (used in
Chemicals Codex. X
Other cereals
fermentation)*
containing gluten
As legislation regarding the use of enzymes in the Wheat starch
food industry varies from country to country, local food X Crustaceans
regulations should always be consulted concerning X Eggs
the status of this product. Advice regarding the legal X Fish
status of this product may be obtained on request X Peanuts
X Soybeans
X Milk (incl. lactose)
Safety and handling X Nuts
X Celery
Avoid unnecessary contact with enzyme preparations X Mustard
during handling. In case of spillage, rinse with water.
X Sesame seeds
Additional information can be found in the Material
Sulphur dioxide and
Safety Data Sheet. X
sulphites (>10mg/kg)
X Lupin
X Molluscs
GMO status
*Danisco has determined that fermentation nutrients are outside the
The microorganisms used for production of scope of US and EU food allergen labeling requirements ¹ , ². ¹
Position paper sent by ETA to the FDA on September 12, 2005
GRINDAMYL® SUREBake 900 are developed by (www.enzymetechnicalassoc.org/Allergen%20psn%20paper-2.pdf).
recombinant DNA technique. ² Summarized in the position paper of the Association of
Manufacturers and Formulators of Enzyme products:
http://www.amfep.org/documents/AmfepstatementScopeAllergyLabellingDirfi
The information contained in this publication is based on our own research and development work and is to the best of our knowledge reliable. Users should,
however, conduct their own tests to determine the suitability of our products for their own specific purposes and the legal status for their intended use of the product.
Statements contained herein should not be considered as a warranty of any kind, expressed or implied, and no liability is accepted for the infringement of any
patents.
