Fungal amylase enzyme for bread Provide enzyme preparation sample testing

Name: Fungal amylase enzyme for bread Provide enzyme preparation sample testing
Brand: Nanning Doing-higher Bio-Tech Co.,LTD
SKU: Fungos α-amilase
Availability: InStock

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Fungal amylase enzyme for bread Provide enzyme preparation sample testing

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Detalhes do produto:

Lugar de origem:	Nanning, Guangxi, China
Marca:	Doing-Higher
Certificação:	ISO FSSC22000 HALAL
Número do modelo:	Fungos α-amilase

Condições de Pagamento e Envio:

Quantidade de ordem mínima:	1KG
Preço:	Negociável
Detalhes da embalagem:	Embalagem externa: caixa de papelão, tambor de papelão
Tempo de entrega:	5-15 dias
Termos de pagamento:	T/T, Western Union, Moneygram
Habilidade da fonte:	3t/dia

Contato

Fungal amylase enzyme for bread Provide enzyme preparation sample testing

descrição

Nome do produto:	Alfa amilase fúngica	Aplicativo:	Enzimas da indústria de panificação
tipo:	Alfa amilase em pó	Solubilidade:	Solúvel em água
Atividade enzimática:	500U/G-100000U/G.	Usar para:	pão

Fungal amylase is a food-grade α-amylase with an optimal temperature of 50–55℃ and pH 5.0. It can break down starch into maltose and a small amount of glucose. In bread production, it provides yeast with fermentable sugars, accelerates proofing, increases the volume of the finished product, promotes even golden browning of the bread crust, improves dough extensibility, and reduces the probability of cracking during shaping.

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Application & Funtion

Beer brewing	hydrolyzing starch to generate fermentable sugars, enhancing wort yield, and optimizing beer flavor and foam stability;
Baking	Accelerates the fermentation process, enhances the expansion force of the dough, and increases the volume of the bread. Improves the internal organizational structure of the bread, resulting in a soft texture.
Starch sugar and syrup production	Produce maltose, maltodextrin, oligosaccharides and other products with the help of saccharifying enzymes
Dairy industry	Regulate product viscosity and texture, enhance fermentation efficiency, improve the stability of dairy products, and reduce stratification.

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COA

Origin	Nanning, Guangxi, China
Physical properties	Light yellow powder
Enzyme activity	5000U/G-100000U/G 5000SKB-100000SKB
Odor	distinctive smell
Solubility	soluble in water
Fineness	40 mesh, 60 mesh, 80 mesh (Customizable on demand)
Optimal pH value	4.0-7.0
Optimal temperature	Saccharification and fermentation(35-65 ℃), baking(20-75 ℃)
Product execution standards	GB1886.174-2016
Addition amount	Saccharification and fermentation(0.3-0.5%), baking(0.05‰-0.1‰)
Enzymatic hydrolysis time	Saccharification and fermentation (4-6 hours), baking (0.5-1 hour)
Certification	HALAL certificate
	ISO Quality System Certification
	FSSC22000 Food Safety System Certification
Product specifications	Inner packaging: 1kg/bag, 5kg/bag, 20kg/bag.
Product specifications	Outer packaging: cardboard box, cardboard drum.

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FAQ

1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;

2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.

3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.

4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.

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Pessoa de Contato: Alice

Telefone: +86 19968343396

Fax: +86-771-4060266

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