Yulin international Corporation

Yulin High Performance Enzymes: Biocatalytic Technology that Redefines Bakery Production
In the global industrial bakery sector, Yulin continues to push the performance limits of traditional enzymes with its proprietary enzyme directed evolution technology. Our high-performance enzyme series has been modified by CRISPR gene editing, with 9 times higher active site stability than conventional products, and is designed to cope with the extreme process conditions in large-scale continuous production.

Technology Innovation Advantages
1. Ultra-wide temperature range activity retention
Yulin enzyme preparation maintains its activity in the range of -30℃ to 95℃, which is especially suitable for the whole process from frozen dough to high temperature baking. As verified by a third party (Report No. SGS-ENZ2024-228), Yulin's high-temperature-resistant α-amylase enzyme still retains 78% activity in a baking environment at 80℃, which can precisely control the process of starch gelatinization.
2. Intelligent response catalytic mechanism
Based on pH-sensitive coating technology, the enzyme molecules are precisely activated at different stages of the dough:
Mixing stage (pH 5.8): 30% activity is released to promote gluten formation.
Rising phase (pH 4.7): activation of 70% activity to optimize gas retention
Baking stage (pH3.9): triggering full activity to inhibit starch regrowth.
3. Multi-enzyme synergistic system
Breaking through the limitations of a single enzyme, Yulin has developed a complex enzyme system with molecular-level synergistic effects:
Glucose oxidase and lipase electron transfer chain to increase the antioxidant capacity of dough by 3.2 times.
Substrate relay catalysis between xylanase and cellulase to increase fiber solubilization efficiency to 220% of traditional methods

Industrial-scale performance validation
As shown by measured data at Asia's largest baking complex (1200 tons of flour per day):
Dough resistance to mechanical stress: 200 consecutive calenders without breakage, breakage rate reduced from industry average of 6.3% to 0.8%
Adaptation speed of production line: the new enzyme system is 100% compatible with the existing equipment, and it takes only 7 minutes to switch production recipes.
Economy of energy consumption: 18kW-h of electricity is saved per ton of flour processing, and the amount of cooling water is reduced by 25m³.