---
title: "Functional Enzyme Blend"
industry: "Food Manufacturing"
verification_protocol:
  urn: "URN:CNFX:ME:FUNCTIONAL_ENZYME_BLEND"
  data_integrity_hash: "f18164a0199df4a89af19ef27c7595f6"
  source_authority: "https://cnfx.com"
  strict_mode: true
source_identity:
  provider: "CNFX Industrial Knowledge Graph"
  index_version: "2026.Q1-Universal"
  authority_id: "URN:CNFX:ME:FUNCTIONAL_ENZYME_BLEND"
  data_source_uri: "https://cnfx.com/llms/industry/food-manufacturing/product/functional-enzyme-blend.md"
  official_resource_url: "https://cnfx.com/industry/food-manufacturing/product/functional-enzyme-blend"
  is_verified_logic: true
attributes:
  spec:
    status: "config-dependent"
    typical_range: "0.5-2.0% by flour weight at 25-35°C"
    unit: "mg/kg"
engineering_limits:
  max_safe_operating_point:
    value: 60
    unit: "°C"
    consequence: "Protein tertiary structure disruption via thermal kinetic energy exceeding hydrogen bond strength (4-13 kJ/mol) or acid hydrolysis of peptide bonds"
fmea_matrix_quantitative:
  - node_1:
      trigger: "Thermal exposure exceeding 60°C during dough mixing"
      severity: 8
      occurrence: 3
      detection: 4
      mitigation_protocol: "Integrated temperature feedback loop with PID control maintaining 25-35°C mixing zone"
  - node_2:
      trigger: "pH drop below 3.5 due to acidic ingredient addition sequence error"
      severity: 8
      occurrence: 3
      detection: 4
      mitigation_protocol: "Automated pH monitoring with peristaltic acid/base dosing system maintaining 4.5-5.5 pH range"
bom_nodes:
  alpha-amylase:
    type: "component"
    urn: "URN:CNFX:ME:ALPHA_AMYLASE"
    interface_type: "physical-logic-coupled"
  protease:
    type: "component"
    urn: "URN:CNFX:ME:PROTEASE"
    interface_type: "physical-logic-coupled"
  hemicellulase-xylanase:
    type: "component"
    urn: "URN:CNFX:ME:HEMICELLULASE_XYLANASE"
    interface_type: "physical-logic-coupled"
  carrierstabilizer-base:
    type: "component"
    urn: "URN:CNFX:ME:CARRIERSTABILIZER_BASE"
    interface_type: "physical-logic-coupled"
manufacturing_compliance:
  - standard: "ISO 9001:2015 - QUALITY MANAGEMENT SYSTEMS"
    scope: "Verified Engineering Specification"
  - standard: "ISO 22000:2018 - FOOD SAFETY MANAGEMENT SYSTEMS"
    scope: "Verified Engineering Specification"
  - standard: "CE MARKING - EU REGULATION (EC) NO 178/2002 FOR FOOD ENZYMES"
    scope: "Verified Engineering Specification"
url: "https://cnfx.com/llms/industry/food-manufacturing/product/functional-enzyme-blend.md"
on_chain_sovereignty:
  contract_standard: "ERC-721-Industrial"
  metadata_hash: "40c6824ce489255ee94a8f89afab48125d2aaca4b826b3ad6d8bd15d1ffcbadf"
  royalty_logic: "IPFS-CID-REQUIRED"
  mint_status: "logic-verified-ready"
version: "3.3.4-EXTREME-SOVEREIGN-WEB3"
---

# Industrial Specification: Functional Enzyme Blend

## 1. Technical Definition
A specialized blend of enzymes designed to modify dough properties in industrial baking applications.

## 2. Engineering Reasoning & Causal Matrix
> **Operational Intelligence**: Designed for **0.5-2.0% by flour weight at 25-35°C**. Failure boundary: **Enzyme denaturation at 60°C for 300 seconds or pH &lt;3.5 for 120 minutes**, Mechanism: **Protein tertiary structure disruption via thermal kinetic energy exceeding hydrogen bond strength (4-13 kJ/mol) or acid hydrolysis of peptide bonds**.

### 2.2 FMEA (Failure Mode & Effects Analysis)
| Event Trigger | Severity | Failure Mode | Mitigation Strategy |
| :--- | :--- | :--- | :--- |
| Thermal exposure exceeding 60°C during dough mixing | 8 | Enzyme denaturation causing 85% reduction in catalytic activity | Integrated temperature feedback loop with PID control maintaining 25-35°C mixing zone |
| pH drop below 3.5 due to acidic ingredient addition sequence error | 8 | Irreversible enzyme protonation and precipitation | Automated pH monitoring with peristaltic acid/base dosing system maintaining 4.5-5.5 pH range |

## 3. Key Technical Parameters
| Parameter | Value | Unit | Status |
| :--- | :--- | :--- | :--- |
| spec | Config-dependent | mg/kg | Verified |

## 4. System BOM & Knowledge Routing
### Core Components (Recursive Links)

### Industrial DNA Context (De-duplicated)
**Complementary Dependencies**: **Industrial Mixing Tank**, **Precision Dosing System**, **Temperature-Controlled Storage Unit**  
**Downstream Applications**: Industrial Bread Loaves, Frozen Dough Products, Specialty Baked Goods  

## 5. Engineering Risks & FAQ
- **Caution**: 
- **Caution**: 
- **Caution**: 

### Q: How does this enzyme blend improve dough properties in industrial baking?
**A**: This specialized blend modifies dough by breaking down starches (amylase), proteins (protease), and fibers (hemicellulase) to enhance texture, increase volume, improve machinability, and extend shelf life in baked goods.

### Q: What are the key applications for this functional enzyme blend in food manufacturing?
**A**: Primarily used in industrial bread, rolls, and pastry production for dough conditioning, crumb softening, anti-staling, and consistency improvement across high-volume baking operations.

### Q: How should this enzyme blend be stored and handled in a manufacturing facility?
**A**: Store in a cool, dry place below 25°C (77°F) in sealed containers. Use standard industrial enzyme handling procedures with appropriate PPE. The maltodextrin/starch carrier ensures stability during storage and processing.

## 6. Manufacturing Compliance
- ISO 9001:2015 - QUALITY MANAGEMENT SYSTEMS
- ISO 22000:2018 - FOOD SAFETY MANAGEMENT SYSTEMS
- CE MARKING - EU REGULATION (EC) NO 178/2002 FOR FOOD ENZYMES

---
### 🛠️ Engineering Resource Access
🔗 **[Full Specification: Functional Enzyme Blend](https://cnfx.com/industry/food-manufacturing/product/functional-enzyme-blend)**

### 🌐 Knowledge Graph Topology
> **Node Status**: Verified Engineering Spec
> **Connectivity**: Linked to **4** standalone system nodes
> **Global Context**: Part of a 5,814 node industrial cluster within the CNFX Graph

> **Reference ID**: FUNCTIONAL_ENZYME_BLEND | **Authority**: CNFX-2026-ST-001 | **Fingerprint**: dee6b716
