Enzyme, Amylase Enzymes,Starch Enzyme,Food Grade Fungal Amylase

Food Grade Fungal Amylase

Besthway food grade Fungal Amylase is developed by Besthway Technology with a leading technology production strain, advanced liquid submerged fermentation and stabilization treatment, which can rapidly hydrolyze the α-1,4 glucosidic bond of the gelatinized starch, straight-chain starch, and branched-chain starch to produce soluble dextrin and a few maltose and glucose, which is widely used in bakery, alcohol, beer, flour, starch and sugar, fermentation industry, and so on.

Product Functions

• It could accelerate the fermentation of the dough and shorten the fermentation time;
• It could improve the dough's expansion in the oven;
• It could improve the organization of bread and buns and increase the softness of internal tissues and the volume;
• It could improve the crust color and comprehensively improve the bread quality;
• It could prolong the reaction time to produce a large amount of maltose, which is suitable for the brewing of yellow wine, beer and so on.

Application Scheme

• Flour industry: 5-20g/T
• The optimum dosage is determined by experiments according to different processes and requirements.

Package and Storage

20kg/barrel

It should be stored under dry, ventilated and protected from light at 25℃, with a shelf life of 18 months for solid product and 12 months for liquid product from the date of production. The shelf life could be extended when refrigerated at 5℃.

Note

• After opening the bag or barrel, it should be tightly tied or the lid tightened to avoid moisture or contamination;
• Do not inhale. If inhaled, rinse mouth immediately with water for at least 15 minutes;
• People who are sensitive to enzyme dust should wear one-piece overalls, dust masks and gloves when operating. If contact with skin or eyes occurs, please rinse immediately with plenty of water for at least 15 minutes.

Enzyme, Amylase Enzymes,Starch Enzyme,Food Grade Fungal Amylase Images