Maltogenic Amylase Bakery Enzyme Powder - 10,000 U/g Activity for Extended Shelf Life
Price:
Negotiable
MOQ:
100KG
Delivery Time:
10-15work days
Brand:
BESTHWAY
Product Description
Food Grade Maltogenic Amylase Enzyme
Besthway food grade Maltogenic Amylase is developed using advanced liquid submerged fermentation and stabilization technology. This enzyme effectively degrades starch molecules into maltose and small dextrins, delaying starch recrystallization to prevent bakery product aging, moisture loss, and texture hardening during storage.
Technical Specifications
| Parameter | Specification |
|---|---|
| Type | Powder |
| Enzyme Activity | 10,000 U/g |
| pH Range | 5.0-8.0 |
| Temperature Range | 30℃-50℃ |
Product Benefits
- 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
Application Guidelines
Recommended dosage: 70-200g per ton of flour. Optimal dosage should be determined through testing based on specific process requirements and desired outcomes.
Packaging & Storage
20kg per barrel. Store in dry, ventilated conditions protected from light at 25℃. Solid products maintain 18-month shelf life from production date, extendable with refrigeration at 5℃.
Safety Precautions
- Reseal containers immediately after opening to prevent moisture and contamination
- 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
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Get in Touch
Have questions about our products or want to discuss a custom order? Our team is ready to help you.
Company
Jintang Bestway Technology Co., Ltd.
Location
1# Building 18,24#Jinle Road,Chengdu-Aba Intensive Industrial,Development Zone ,Jintang,Chengdu,Sichuan,China
Contact Person
mengxue xu