Fungal Alpha Amylase

amylase enzyme bread making Used for baking bread, delaying aging, and providing sample testing,minimum order 1kg Description: Fermented and refined from Aspergillus oryzalvar, it is mainly used in industries such as malt syrup, beer, and baking. Specifications: Origin Nanning, Guangxi, China Physical properties Light yellow powder Enzyme activity 5000U/G-100000U/G Odor distinctive smell Solubility soluble in water Fineness 40 mesh, 60 mesh, 80 mesh (Customizable on demand)

Description Fungal amylase enzyme is an endo-amylase derived from fungal fermentation processes. It can quickly break down the alpha-1,4-glucosidic linkages within aqueous solutions of gelatinized starch, amylose, and amylopectin, yielding soluble dextrins along with minor quantities of maltose and glucose. Application & Funtion Starch Sugar Production It is utilized in the manufacturing of products like maltose and low-molecular-weight isomaltose. Its hydrolysis products

baking industry enzymes 5000SKB-10000SKB Used for baking, increasing bread volume, and delaying aging Description: Fermented and refined from Aspergillus oryzalvar, it is mainly used in industries such as malt syrup, beer, and baking. Specifications: Origin Nanning, Guangxi, China Physical properties Light yellow powder Enzyme activity 5000U/G-100000U/G Odor distinctive smell Solubility soluble in water Fineness 40 mesh, 60 mesh, 80 mesh (Customizable on demand) Optimal pH

bake enzymer 5000SKB alpha amylase manufacturer, providing enzyme preparation sample testing Description: Fermented and refined from Aspergillus oryzalvar, it is mainly used in industries such as malt syrup, beer, and baking. Specifications: Origin Nanning, Guangxi, China Physical properties Light yellow powder Enzyme activity 5000U/G-100000U/G Odor distinctive smell Solubility soluble in water Fineness 40 mesh, 60 mesh, 80 mesh (Customizable on demand) Optimal pH value 4.0-7

enzyme used in bread making 5000U/G FSSC22000, MUI, Kosher system certification, customized enzyme activity specifications Description: Fermented and refined from Aspergillus oryzalvar, it is mainly used in industries such as malt syrup, beer, and baking. Specifications: Origin Nanning, Guangxi, China Physical properties Light yellow powder Enzyme activity 5000U/G-100000U/G Odor distinctive smell Solubility soluble in water Fineness 40 mesh, 60 mesh, 80 mesh (Customizable on

maltogenic alpha amylase 5000SKB-100000SKB Used for baking bread and customizing enzyme activity specifications Description: Fermented and refined from Aspergillus oryzalvar, it is mainly used in industries such as malt syrup, beer, and baking. Specifications: Origin Nanning, Guangxi, China Physical properties Light yellow powder Enzyme activity 5000U/G-100000U/G Odor distinctive smell Solubility soluble in water Fineness 40 mesh, 60 mesh, 80 mesh (Customizable on demand)

Product Details: Fungal amylase is refined from Aspergillus oryzae through deep cultivation, extraction, and other processes. It is an endoamylase that can rapidly hydrolyze the alpha-1,4-glucoside bonds inside the aqueous solutions of gelatinous starch, amylose, and amylopectin, producing soluble dextrin and small amounts of maltose and glucose. In bread production, it can improve dough quality, increase bread volume, make bread tissue delicate, evenly porous, and have a

amylase gluten 100000SKB Used for baking bread, delaying aging, and providing sample testing Description: Fermented and refined from Aspergillus oryzalvar, it is mainly used in industries such as malt syrup, beer, and baking. Specifications: Origin Nanning, Guangxi, China Physical properties Light yellow powder Enzyme activity 5000U/G-100000U/G Odor distinctive smell Solubility soluble in water Fineness 40 mesh, 60 mesh, 80 mesh (Customizable on demand) Optimal pH value 4.0-7

Fungal Alpha Amylase 5000U/G-100000U/G enzymes baking industry providing enzyme preparation sample Description: Fermented and refined from Aspergillus oryzalvar, it is mainly used in industries such as malt syrup, beer, and baking. Specifications: Origin Nanning, Guangxi, China Physical properties Light yellow powder Enzyme activity 5000U/G-100000U/G Odor distinctive smell Solubility soluble in water Fineness 40 mesh, 60 mesh, 80 mesh (Customizable on demand) Optimal pH value

fungal diastase and papain 5000SKB-100000SKB Used for baking, increasing bread volume, and delaying aging Description: Fermented and refined from Aspergillus oryzalvar, it is mainly used in industries such as malt syrup, beer, and baking. Specifications: Origin Nanning, Guangxi, China Physical properties Light yellow powder Enzyme activity 5000U/G-100000U/G Odor distinctive smell Solubility soluble in water Fineness 40 mesh, 60 mesh, 80 mesh (Customizable on demand) Optimal

α-amylase powder for baking 5000SKB-100000SKB providing enzyme preparation sample Description: Fermented and refined from Aspergillus oryzalvar, it is mainly used in industries such as malt syrup, beer, and baking. Specifications: Origin Nanning, Guangxi, China Physical properties Light yellow powder Enzyme activity 5000U/G-100000U/G Odor distinctive smell Solubility soluble in water Fineness 40 mesh, 60 mesh, 80 mesh (Customizable on demand) Optimal pH value 4.0-7.0 Optimal

α-amylase for baking Used for baking, increasing bread volume, and delaying aging,providing enzyme preparation sample Description: Fermented and refined from Aspergillus oryzalvar, it is mainly used in industries such as malt syrup, beer, and baking. Specifications: Origin Nanning, Guangxi, China Physical properties Light yellow powder Enzyme activity 5000U/G-100000U/G Odor distinctive smell Solubility soluble in water Fineness 40 mesh, 60 mesh, 80 mesh (Customizable on

amylase enzyme for bread 100000U/G Used for baking, increasing bread volume, and delaying aging Description: Fermented and refined from Aspergillus oryzalvar, it is mainly used in industries such as malt syrup, beer, and baking. Specifications: Origin Nanning, Guangxi, China Physical properties Light yellow powder Enzyme activity 5000U/G-100000U/G Odor distinctive smell Solubility soluble in water Fineness 40 mesh, 60 mesh, 80 mesh (Customizable on demand) Optimal pH value 4

amylase gluten 100000SKB Used for baking bread, delaying aging, and providing sample testing Description: Fermented and refined from Aspergillus oryzalvar, it is mainly used in industries such as malt syrup, beer, and baking. Specifications: Origin Nanning, Guangxi, China Physical properties Light yellow powder Enzyme activity 5000U/G-100000U/G Odor distinctive smell Solubility soluble in water Fineness 40 mesh, 60 mesh, 80 mesh (Customizable on demand) Optimal pH value 4.0-7

amylase enzyme baking 5000SKB-100000SKB providing enzyme preparation sample testing, minimum order 1kg Description: Fermented and refined from Aspergillus oryzalvar, it is mainly used in industries such as malt syrup, beer, and baking. Specifications: Origin Nanning, Guangxi, China Physical properties Light yellow powder Enzyme activity 5000U/G-100000U/G Odor distinctive smell Solubility soluble in water Fineness 40 mesh, 60 mesh, 80 mesh (Customizable on demand) Optimal pH

maltase glucoamylase 5000U/G-100000U/G Used for baking, increasing bread volume, and delaying aging Description: Fermented and refined from Aspergillus oryzalvar, it is mainly used in industries such as malt syrup, beer, and baking. Specifications: Origin Nanning, Guangxi, China Physical properties Light yellow powder Enzyme activity 5000U/G-100000U/G Odor distinctive smell Solubility soluble in water Fineness 40 mesh, 60 mesh, 80 mesh (Customizable on demand) Optimal pH

fungal alpha amylase enzyme 5000SKB-100000SKB Used for baking, increasing bread volume, and delaying aging Description: Fermented and refined from Aspergillus oryzalvar, it is mainly used in industries such as malt syrup, beer, and baking. Specifications: Origin Nanning, Guangxi, China Physical properties Light yellow powder Enzyme activity 5000U/G-100000U/G Odor distinctive smell Solubility soluble in water Fineness 40 mesh, 60 mesh, 80 mesh (Customizable on demand) Optimal

5000U/G-100000U/G Fungal α-amylase food baking and processing enzyme activity can be customized Description: Fermented and refined from Aspergillus oryzalvar, it is mainly used in industries such as malt syrup, beer, and baking. Specifications: Origin Nanning, Guangxi, China Physical properties Light yellow powder Enzyme activity 5000U/G-100000U/G Odor distinctive smell Solubility soluble in water Fineness 40 mesh, 60 mesh, 80 mesh (Customizable on demand) Optimal pH value 4

Fungal alpha-amylase is extracted from Aspergillus oryzalvar through fermentation and refinement. It is an endo amylase that can rapidly hydrolyze the alpha-1,4-glucoside bonds inside the aqueous solutions of gelatinous starch, amylose, and amylopectin, producing soluble dextrin and small amounts of maltose and glucose. In bread production, it is possible to improve the quality of the dough, increase the volume of the bread, make the bread tissue delicate, evenly porous, and