Fungal Amylase Powder Enzymes Accelerate The Fermentation Of The Dough

Food Grade Fungal Amylase

Besthway food grade Fungal Amylase is developed by Besthway Technology with a leading technology production strain, advanced liquid submerged fermentation and stabilization treatment, which can rapidly hydrolyze the α-1,4 glucosidic bond of the gelatinized starch, straight-chain starch, and branched-chain starch to produce soluble dextrin and a few maltose and glucose, which is widely used in bakery, alcohol, beer, flour, starch and sugar, fermentation industry, and so on.

Product Functions

• It could accelerate the fermentation of the dough and shorten the fermentation time;
• It could improve the dough's expansion in the oven;
• It could improve the organization of bread and buns and increase the softness of internal tissues and the volume;
• It could improve the crust color and comprehensively improve the bread quality;
• It could prolong the reaction time to produce a large amount of maltose, which is suitable for the brewing of yellow wine, beer and so on.

Application Scheme

• Flour industry: 5-20g/T
• The optimum dosage is determined by experiments according to different processes and requirements.

Package and Storage

20kg/barrel

It should be stored under dry, ventilated and protected from light at 25℃, with a shelf life of 18 months for solid product and 12 months for liquid product from the date of production. The shelf life could be extended when refrigerated at 5℃.

Note

• After opening the bag or barrel, it should be tightly tied or the lid tightened to avoid moisture or contamination;
• Do not inhale. If inhaled, rinse mouth immediately with water for at least 15 minutes;
• People who are sensitive to enzyme dust should wear one-piece overalls, dust masks and gloves when operating. If contact with skin or eyes occurs, please rinse immediately with plenty of water for at least 15 minutes.