Food Grade Fungal Amylase Powder 100,000 U/g for Baking and Brewing Applications with 18-Month Shelf Life

Besthway Food Grade Fungal Amylase is produced using advanced liquid submerged fermentation technology and stabilization treatment. This enzyme efficiently 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 process
• 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 experimentation based on specific process requirements

Packaged in 20kg barrels. Store in dry, ventilated conditions 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.