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Baking Industry Enzymes 100000U/G Amylase Enzyme For Bread

Name: Baking Industry Enzymes 100000U/G Amylase Enzyme For Bread
Brand: Nanning Doing-higher Bio-Tech Co.,LTD
SKU: Fungal α-amylase
Availability: InStock

Product Details

Place of Origin: Nanning, Guangxi, China

Brand Name: Doing-Higher

Certification: ISO FSSC22000 HALAL

Model Number: Fungal α-amylase

Payment & Shipping Terms

Minimum Order Quantity: 1 Kg

Price: Negotiable

Packaging Details: Outer packaging: cardboard box, cardboard drum

Delivery Time: 5-15 days

Payment Terms: T/T,Western Union,MoneyGram

Supply Ability: 3T/day

Get Best Price

Product Details

Product Description

Highlight: 
                                                                                                                                                                                                                                                100000u/g amylase enzyme for bread, baking amylase enzyme for bread, baking amylase enzyme bread making
                              

Product Name:	Fungal Alpha Amylase	Application:	Baking Industry Enzymes
Type:	Alpha Amylase Powder	Solubility:	Soluble In Water
Enzyme Activity:	500U/G-100000U/G	Use For:	Bread

Product Name:	Fungal Alpha Amylase
Application:	Baking Industry Enzymes
Type:	Alpha Amylase Powder
Solubility:	Soluble In Water
Enzyme Activity:	500U/G-100000U/G
Use For:	Bread

Baking Industry Enzymes 100000U/G Amylase Enzyme For Bread

amylase enzyme for bread 100000U/G Used for baking, increasing bread volume, and delaying aging

Description:
Fermented and refined from Aspergillus oryzalvar, it is mainly used in industries such as malt syrup, beer, and baking.

Baking Industry Enzymes 100000U/G Amylase Enzyme For Bread 0

Specifications:

Origin	Nanning, Guangxi, China
Physical properties	Light yellow powder
Enzyme activity	5000U/G-100000U/G
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.

Notices:
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.

Baking Industry Enzymes 100000U/G Amylase Enzyme For Bread 1

Baking Industry Enzymes 100000U/G Amylase Enzyme For Bread 2

Applications:
Saccharification and fermentation
baking

Product advantages:
Enzyme protection technology ensures product stability;
Strict quality management system, enzyme activity is not falsely labeled;
Our proprietary formula technology meets individual needs;
Provide professional enzymatic hydrolysis technology solutions;

Baking Industry Enzymes 100000U/G Amylase Enzyme For Bread 3

Baking Industry Enzymes 100000U/G Amylase Enzyme For Bread 4

Tags:

Protease

Papain

Bromelain

Alkaline Protease

Acid Protease

Neutral Protease

Pancreatin

Flavourzyme

Baking Enzymes

Fungal Alpha Amylase

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Xylanase

Lipase

Fruit And Vegetable Enzymes

Pectinase

Cellulase

Tannase

Food Enzymes

5-Phosphodiesterase

Lysozyme

Pepsin

Alpha Amylase

Thermostable Alpha Amylase

Glucoamylase

Beta Lactase

β- Glucanase

Glutamine Transaminase

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