Food Grade Fungal Amylase Enzyme Powder 100,000 U/g for Bakery & Brewing Applications
Besthway Food Grade Fungal Amylase is a high-performance bakery enzyme powder developed using advanced liquid submerged fermentation technology. This enzyme efficiently hydrolyzes α-1,4 glucosidic bonds in gelatinized, straight-chain, and branched-chain starch to produce soluble dextrin with minimal maltose and glucose formation.
| Parameter | Specification |
|---|---|
| Product 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 process
- Improves bread and bun texture with softer internal tissues and increased volume
- Enhances crust color and overall bread quality
- Extends reaction time for optimal maltose production in brewing applications
Recommended dosage: 5-20g per ton of flour
Optimal dosage should be determined through testing based on specific process requirements and desired outcomes.
Packaging: 20kg per barrel
Storage: Store in dry, ventilated area protected from light at 25℃. Solid products maintain 18-month shelf life from production date, while liquid products have 12-month shelf life. Refrigeration at 5℃ extends shelf life.
• Reseal containers immediately after opening to prevent moisture and contamination
• Avoid inhalation - if exposed, rinse mouth with water for at least 15 minutes
• Enzyme-sensitive individuals 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
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