Submerged Fermentation Food Grade Enzymes Fungal α Amylase For Bakery

Food grade fungal α-amylase for bakery bread and biscuit making

Fungal α-Amylase TF813S is produced from optimized Aspergillus oryzae by submerged fermentation technology. It can hydrolyze α-1,4-glycosidic bond in amylose and amylopectin and produce soluble dextrin, maltose, and glucose, which are nutrients for yeasts. As a result, it helps make bread, cakes, and biscuits large, smooth, and soft.

• Specification

Fungal α-Amylase activity:≥4,500 U/g.

Appearance:Light white to greyish white powder.

• Hygienic Index

Compliance with requirements of GB 1886.174-2016 National Food Safety Standard Food Additives Food and Industrial Enzyme.

• Optima pH

Fungal α-Amylase TF813S works effectively between pH 3.0 to 8.0, and the optimal pH is between 4.0 to 6.5.

• Optima Temperature

Fungal α-Amylase TF813S works effectively between 20℃ to 70℃, and the optimal temperature is between 35℃ to 55℃.

Benefits

- Accelerate dough fermentation time;

- Increase dough size, and slow-down starch retrogradation;

- Soften the dough, and increase dough extension;

- Make the bakery product fine and smooth, and improve the taste.

Application

Recommend dosage is 1~10 ppm (as 0.1~1g/100kg flour). Dosage can be adjusted by request.

Add directly to the flour and mix well, or pre-dissolved in water and mix with flour.

Storage

Preserve in a cool and dry area with good ventilation. Avoid direct sunlight. Keep the temperature at 0℃~10℃ to extend shelf-life.

Shelf-life

12 months at room temperature (25℃).

Safety

Avoid inhaling enzyme powder. Rinse immediately with water if contact with skin or eyes.

Fungal Food Grade Enzymes

Submerged Fermentation Food Grade Enzymes

Submerged Fermentation Fungal α Amylase

Submerged Fermentation Food Grade Enzymes Fungal α Amylase For Bakery Images