Food Grade Maltogenic Amylase Powder 10,000 U/g Enzyme for Baking with pH Range 5.0-8.0 and 30-50℃ Temperature
Besthway Food Grade Maltogenic Amylase is produced using advanced liquid submerged fermentation technology. This enzyme effectively breaks down starch molecules into maltose and small dextrins, delaying starch recrystallization to prevent bakery product aging, moisture loss, and texture hardening during storage.
| Parameter | Specification |
|---|---|
| Type | Powder |
| Enzyme Activity | 10,000 U/g |
| pH Range | 5.0-8.0 |
| Temperature Range | 30℃-50℃ |
- Provides superior softness to bread core structure
- Maintains gluten integrity and bread elasticity
- Enhances moisture retention in baked goods
- Improves oven spring and product volume
- Extends shelf life of flour-based products
Recommended Dosage: 70-200g per ton of flour
Optimal dosage should be determined through testing based on specific process requirements and desired outcomes.
Packaging: 20kg per barrel
Storage Conditions: Store in dry, ventilated area protected from light at 25℃. Solid products maintain 18-month shelf life from production date, extendable when refrigerated at 5℃.
Important Safety Notes:
- Reseal containers immediately after opening to prevent moisture absorption
- Avoid inhalation - if exposed, rinse mouth with water for 15 minutes
- Wear protective clothing, dust masks, and gloves during handling
- If contact with skin or eyes occurs, rinse immediately with plenty of water for at least 15 minutes
Get in Touch
Have questions about our products or want to discuss a custom order? Our team is ready to help you.