1. Temperature management. After the leeches are shed, they usually emerge in about 25 days. After emergence, the temperature in the shed is controlled between 20°C and 25°C during the day and should be kept warm at night. 2. Appropriate soil. When the seedlings grow to 6 to 7 centimeters in height, the soil is first cultivated and the soil is 3 to 4 centimeters high. When the seedling grows to a height of 10-15 cm, the soil is cultivated a second time. The height of the soil is 6-7 cm. This is carried out 2 or 3 times. The root of the leeks becomes a mound and the lines become ditch. 3. Fertilizer management. Before cutting the head knife, no watering, when the length of 6 centimeters when the second knife is long, combine 20 to 30 kilograms of compound fertilizer per acre with watering, and then water it 4 to 5 days before harvesting. Every time a knife is cut, the bulbs must be ridged, and the bulbs should be aired. After the new leaves are grown, they can be top-dressed and soiled with watering. 4. Harvest in time. When the height of leeks grows to 20-25 cm, the first leeks are generally harvested before and after New Year's Day. The best time to harvest is on a sunny morning. Uncover the plastic film and harvest it from the base of the leek with a leek knife. After each knife interval 20 to 25 days harvest once, in the shed generally harvest 3 to 4 knives, per mu up to 3000 kilograms.

Do you want the fresh baked bread which look good, feel good, and smell fragrant? Our enzyme can helps you. Sunson is committed to providing global customers with quality and efficient Food And Beverage Enzymes. Sunson Group supplys Xylanase, Lipase, Amylase, Hemi-cullulase and Glucose for the baking industry. The bread just made out of the oven has the best taste, feeling and smells.Using our enzyme, you can extend the freshness, enhance the appearance, and help to improve the moisture to ensure the good feeling of the new toast. Sunsonenzymes help your fresh products attract people's appearance, good texture, and with less chemicals.


Benefits:

Slow down the bread staling

Prolong  the bread shelf life

Improve crumb structure

Improve dough stability significantly

Reduce or replace emulsifier in the bread processing


This product should be stored in a cool and dry place in sealed container, avoiding insolation, high temperature and damp.  The product has been formulated for optimal stability. Extended storage or adverse conditions such as higher temperature or higher humidity may lead to a higher dosage requirement.


Enzyme preparations are proteins, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor. 

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