Besthway food grade Fungal Amylase is produced using advanced liquid submerged fermentation technology and stabilization treatment. This enzyme rapidly hydrolyzes α-1,4 glucosidic bonds in gelatinized starch, straight-chain starch, and branched-chain starch to produce soluble dextrin with minimal maltose and glucose.

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

• Flour industry: 5-20g per ton
• Optimal dosage determined through testing based on specific process requirements

20kg per barrel. 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℃ extends shelf life.