Food Grade Fungal Amylase Powder 100,000 U/g for Baking & Brewing Applications - 20kg Barrel
Besthway food grade Fungal Amylase is manufactured using advanced liquid submerged fermentation and stabilization technology. 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.
| Parameter | Specification |
|---|---|
| Type | Powder |
| Enzyme Activity | 100,000 U/g |
| pH Range | 4.5-6.5 |
| Temperature Range | 30℃-65℃ |
- 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 should be determined through testing based on specific process requirements.
Packaging: 20kg per barrel
Storage: Store in dry, ventilated, light-protected conditions 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.
- After opening, securely seal bags or barrels to prevent moisture and contamination
- Avoid inhalation - if inhaled, rinse mouth immediately with water for at least 15 minutes
- Enzyme-sensitive individuals should wear protective overalls, dust masks, and gloves during operation
- 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.