Baking Enzymes

Fungal Alpha-Amylase FAA-5100 High Concentration Fungal Alpha-Amylase Powder for Baking Halal and Kosher Certified Declared Enzyme Fungal Alpha-Amylase Systematic Name EC 3.2.1.1, 1,4-α-D-Glucanglucanohydrolase Activity 80,000 U/g (minimum) Appearance Yellow brown powder Moisture 8% (Maximum) Fungal Alpha-Amylase FAA-5100 is derived from NON-GMO strains of Aspergillus oryzae through submerged fermentation and refining extraction processes. FAA-5100 has been designed as bread

Glucoamylase PUREMEI GDS An ideal Non-GMO Glucoamylase, Increases glucose content in flours, Offers sufficient nutrients for yeast fermentation, Conducive to Maillard reaction, Increase loaf volume DESCRIPTION Glucoamylase PUREMEI GDS is made from Non-GMO strains of Aspergillus niger using submerged fermentation, extraction and refining techniques. PUREMEI GDS has a high conversion rate from starchy substrates into fermentable sugars. PUREMEI GDS can hydrolyze α-D-1, 4

Food-Grade Fungal Alpha-Amylase 50,000 U/g PRODUCT CHARACTERISITCS Grade Food Grade Certificate Halal, Kosher Declared Enzyme: Fungal Alpha-Amylase Systematic Name: EC 3.2.1.1, 1,4-α-D-Glucan glucanohydrolase Activity: 50,000 U/g (minimum) Strains: Aspergillus oryzae Appearance: Yellow brown powder Moisture: 8% (Maximum) Fungal Alpha-Amylase FAA-5000 is a high activity fungal alpha-amylase derived from non-genetic modified strains of Aspergillus oryzaeusing submerged

Baking Enzyme Acid Protease AP-6000 Description Acid Protease AP-6000 is produced from strains of Aspergillusniger through submerged fermentation, extraction and refining processes. It can catalyze hydrolysis of plant and animal proteins under acidic conditions (pH 2.5∼4.0). Product Characteristics Declared Enzyme: Protease EC Number: EC 3.4.23.18 Activity: ≥600,000 U/g Grade: Food Grade Certificate: Halal , Kosher Appearance: Light brown powder Moisture : ≤8% Fineness : ≥80%

Non-GMO Food-Grade Neutral Protease For Bakery Enable a desirable elasticity and handling property, shorten mixing time, Improve color and shininess of the finished products, enable an even crumb structure and crisped taste of biscuits and crackers Improve the flavors of baked products Declared Enzyme Neutral Protease EC Number EC 3.4.24.28 Activity 100,000 U/g (minimum) Appearance Off-white to pale brown powder Moisture 8% (Maximum) DESCRIPTION A high concentration protease

NON-GMO Alpha-Amylase BAA-0080 Halal & Kosher Certified DESCRIPTION BAA-0080 is a food-grade alpha-amylase produced from non-GMO strains of Bacillus subtilis through submerged fermentation, extraction and refining processes. It is an endoamylase which can rapidly decrease viscosity of gelatinous starch solution by randomly hydrolyzing starch, glycogen and its degradation products within the α-1, 4 glycosidic bonds and produce soluble dextrin and oligosaccharide. Prolonged

Lipase LP-1000 Enable desirable emulsifying properties, Improve the handling properties of dough, Improves crumb structure , Magnify loaf volume. DESCRIPTION Lipase LP-1000 is produced from Aspergillus niger through submerged fermentation, extraction and refining process. LP-1000 can not only hydrolyze fat to produce mono-or diglycerides and free fatty acids, but also catalyze ester synthesis and transesterification reactions. Fatty acids can act as substrates for the

High Concentration Food Grade Fungal Alpha-Amylase Non-GMO, Halal & Kosher Certified DESCRIPTION Fungal Alpha-Amylase FAA-5100 is derived from non-genetic modified strains of Aspergillus oryzae through submerged fermentation and refining extraction process. FAA-5100 has been designed as bread improver and alpha-amylase supplement for flour in food baking. It is endoamylase that can rapidly hydrolyze the interior α-1, 4 glucosidic linkages of gelatinized starch, amylose and

Bacterial Alpha-Amylase BAA-0200 A high concentration Non-GMO Alpha-Amylase for baking, can maximize the fermentation process, ensure high loaf volume & desirable texture helps to extendshelf-life DESCRIPTION Bacterial Alpha-Amylase BAA-0200 is made from submerged culture of Non-GMO Bacillus subtilis through extraction and refining processes. It is an endoamylase, which can quickly decrease the viscosity of the gelatinous starch solution by randomly hydrolyzing starch,

Bacterial Alpha-Amylase BAA-0100 An ideal Non-GMO alpha-amylase for baking, Enables faster fermentation, desirable texture, loaf volume and skin color. Grade Food Grade Certificate Halal, Kosher Declared Enzyme Alpha-Amylase Systematic Name EC 3.2.1.1, α-1,4- glucan 4-glucanohydrolase Activity 10,000U/g (minimum) Appearance Light yellow powder Moisture 8% (Maximum) DESCRIPTION Bacterial Alpha-Amylase BAA-0100 is produced from Non-GMO strains of Bacillus subtilis through

Non-GMO Bacterial Alpha-Amylase For Bakery Halal, Kosher Certified DESCRIPTION Bacterial Alpha-Amylase BAA-0100 is produced from Non-GMO strains of Bacillus subtilis through submerged fermentation, extraction and refining processes. It is endoamylase which can rapidly decrease the viscosity of the gelatinous starch solution by randomly hydrolyzing starch, glycogen and its degradation products within the α-1, 4 glycosidic bonds and produces soluble dextrins and oligosaccharide

Fungal Alpha-Amylase FAA-5000 Non-GMO, Halal & Kosher Certified Enable better handling properties, Ensure fine crumb structure, desirable elasticity, softness and extended shelf-life DESCRIPTION Fungal Alpha-Amylase FAA-5000 is a high activity fungal alpha-amylase derived from non-genetic modified strains of Aspergillus oryzae through submerged fermentation and refining extraction techniques. FAA- 5000 has been specifically designed for the baking industry as a bread improver

NON-GMO Bacterial Alpha-Amylase BAA-0200 for Bakery A high concentration NON-GMO Alpha-Amylase for baking industry, can maximize the fermentation process, get high loaf volume and desirable texture, and also helps to extendshelf-life. Declared Enzyme Alpha-Amylase Systematic Name EC 3.2.1.1, α-1,4- glucan 4-glucanohydrolase Activity 20,000 U/g (minimum) Appearance Light brown powder Moisture 8% (Maximum) Bacterial Alpha-Amylase BAA-0200 is made from submerged culture of Non

Glucoamylase PUREMEI GDS NON-GMO Enzyme for Baking Food Grade Enzyme with Halal and Kosher Certified An ideal Glucoamylase for bakery, increases glucose content in flours, offers sufficient nutrients for yeast fermentation, increase loaf volume, conducive to Maillard reaction. DESCRIPTION Glucoamylase PUREMEI GDS is made from Non-GMO strains of Aspergillus niger using submerged fermentation, extraction and refining techniques. PUREMEI GDS has a high conversion rate from

Fungal Alpha-Amylase FAA-5000 Non-GMO Alpha-Amylase Halal & Kosher Certified, FDA Registered Enable better handling properties, Ensure fine crumb structure, desirable elasticity, softness and extended shelf-life DESCRIPTION Fungal Alpha-Amylase FAA-5000 is a high activity fungal alpha-amylase derived from non-genetic modified strains of Aspergillus oryzae through submerged fermentation and refining extraction techniques. FAA- 5000 has been specifically designed for the baking

Fungal Alpha-Amylase FAA-5000 Non-GMO, Halal & Kosher Certified Enable better handling properties, Ensure fine crumb structure, desirable elasticity, softness and extended shelf-life DESCRIPTION Fungal Alpha-Amylase FAA-5000 is a high activity fungal alpha-amylase derived from non-genetic modified strains of Aspergillus oryzae through submerged fermentation and refining extraction techniques. FAA- 5000 has been specifically designed for the baking industry as a bread improver

Neutral Protease NP-2000 NON-GMO Neutral Protease For Bakery A high concentration protease that can attenuate the dough strength, enable a desirable elasticity and handling property, shorten mixing time, improve color and shininess of the finished products, enablesuniformity and stability of crumb structure, improved flavor and taste of baked products. DESCRIPTION Neutral Protease NP-2000(EC Number:

Fungal Alpha-Amylase FAA-5200 Certificate Halal, Kosher Grade Food Grade Strain Aspergillus oryzae Declared Enzyme Fungal Alpha-Amylase Systematic Name EC 3.2.1.1, 1,4-α-D-Glucanglucanohydrolase Activity 100,000 U/g (minimum) Appearance Yellow brown powder Moisture 8% (Maximum) DESPRITION: Fungal Alpha-Amylase FAA-5200 is derived from non-genetic modified strains of Aspergillus oryzae through submerged fermentation and refining extraction process. FAA-5200 has been designed

High Concentration Bakery Enzyme Glucoamylase GA-8000FG BENEFITS: Increases glucose content in flours, offers sufficient nutrients for yeast fermentation Enhances dough fermentation ability of biogas production, increase the volume of bread Increases content of glucose in flours, which is conducive to Maillard reaction, thus improves the skin color and flavors of breads Can be used in frozen dough and enable yeasts to work fast in frozen dough DESCRIPTION Glucoamylase GA

High Concentration Acid Protease for Bakery Grade: Food Grade Certificate: Halal & Kosher Declared Enzyme: Protease EC No.: 3.4.23.18 Activity: ≥600,000 U/g Colour: Pale Brown Physical Form: Powder Moisture : ≤8% Fineness : ≥80% through 40 mesh DESCRIPTION: AP-6000 is a high concetration acid proteolytic enzyme powder produced from seleced strains of Aspergillus niger through submerged fermentation, extraction and refining processes. It can catalyze hydrolysis of plant and