Food Grade Fungal Amylase Enzyme Powder 100000 U/G for Baking and Brewing Applications

Besthway Food Grade Fungal Amylase is produced using advanced liquid submerged fermentation technology, designed to efficiently hydrolyze α-1,4 glucosidic bonds in gelatinized, straight-chain, and branched-chain starches. This enzymatic process yields soluble dextrin along with minimal maltose and glucose, making it ideal for bakery, alcohol production, brewing, flour processing, starch conversion, and fermentation industries.

• Accelerates dough fermentation and reduces fermentation time
• Enhances dough expansion during baking
• Improves bread and bun texture while increasing softness and volume
• Enhances crust coloration and overall bread quality
• Extends reaction time to generate substantial maltose for brewing applications

Flour Industry: Recommended dosage of 5-20g per ton

Optimal dosage should be determined through testing based on specific process requirements and desired outcomes.

Packaging: 20kg per barrel

Storage: Store in dry, ventilated conditions protected from light at 25℃. Solid products maintain 18-month shelf life from production date, while liquid products maintain 12-month shelf life. Refrigeration at 5℃ can extend shelf life.

• Reseal bags or barrels immediately after opening to prevent moisture and contamination
• Avoid inhalation - if inhaled, rinse mouth thoroughly with water for at least 15 minutes
• Individuals with enzyme sensitivity should wear protective overalls, dust masks, and gloves during handling
• In case of skin or eye contact, rinse immediately with copious water for minimum 15 minutes