Besthway Maltogenic Amylase is a high-performance food-grade enzyme powder developed using advanced liquid submerged fermentation technology. This specialized enzyme effectively degrades starch molecules into maltose and small dextrins, delaying starch recrystallization to prevent bakery product aging, moisture loss, and texture degradation.

• Provides superior softness to bread core structure
• Maintains gluten integrity and elasticity in baked goods
• Ensures adequate moistness retention in bread products
• Enhances oven-ready sharpness and volume of flour products
• Extends shelf life of bakery products by delaying starch recrystallization

70-200g per ton of flour. Optimal dosage should be determined through testing based on specific process requirements and desired outcomes.

Packaged in 20kg barrels. Store in dry, ventilated conditions protected from light at 25℃. Solid products maintain 18-month shelf life from production date, extendable when refrigerated at 5℃.

• Reseal containers immediately after opening to prevent moisture absorption
• Avoid inhalation of enzyme dust - rinse mouth with water for 15 minutes if inhaled
• Wear protective overalls, dust masks, and gloves during handling
• Rinse skin or eyes immediately with plenty of water for 15 minutes if contact occurs