Amylase Enzyme Liquid for Baking Industry

1.Amylase improves the bread flexibility 2.Achieves longer-tasting and freshness

Amylase is a bacterial alpha-amylase enzyme [3.2.1.1] made from the refined strain of Bacillus subtilis through liquid submerged fermentation.

Amylase can be applied in the baking industry and improves the bread flexibility and extend the shelf life . In the meanwhile, it can also help bakers achieve longer-tasting and freshness.

Specifications Appearance: Powder

Type: Food grade

Activity: 2,000u/g; 3000u/g

Definition of unit1 unit of Amylase equals to the amount of enzyme which liquidizes 1g of soluble starch at 60°C and pH6.0 in 1h.

Function conditionWorking at pH 5.8-7.0, optimum 6.0-6.5; liquefying instantly at temperature favorable 60-70°C,

  

Dosage recommendation0.24-0.40kg of Amylase (3,000u/mL) per ton . Package & storagePacked in 25kg carton.Store in a cool and dry place; high temperature and direct sunlight should be avoided.

Expiration25°C, 12 months, activity remains 90%.

Amylase Enzyme Liquid for Baking Industry