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5000SKB-10000SKB Fungal Amylase For Increasing Bread Volume , Delaying Aging

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March 29, 2025
Category Connection: Fungal Alpha Amylase
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Tags:
#baking fungal alpha amylase enzyme #100000u/g fungal alpha amylase #5000skb amylase powder for baking
Brief: Discover how Delaying Aging α-Amylase Fungal Alpha Amylase enhances bread making by increasing volume and delaying aging. Perfect for baking, this enzyme preparation is fermented from Aspergillus oryzalvar and meets industry standards.
Related Product Features:
  • Fermented and refined from Aspergillus oryzalvar for high-quality baking applications.
  • Increases bread volume and delays aging, improving product shelf life.
  • Available in enzyme activities ranging from 5000U/G to 100000U/G.
  • Soluble in water with optimal pH value of 4.0-7.0 for effective performance.
  • Certified with HALAL, ISO Quality System, and FSSC22000 Food Safety System.
  • Customizable fineness options: 40 mesh, 60 mesh, or 80 mesh.
  • Strict quality management ensures accurate enzyme activity labeling.
  • Provides professional enzymatic hydrolysis technology solutions for individual needs.
Faqs:
  • What is the optimal temperature for using this α-amylase in baking?
    The optimal temperature for baking with this α-amylase ranges from 20°C to 75°C.
  • How should the Delaying Aging α-Amylase be stored to maintain its activity?
    Store in a moisture-proof, light-proof, sealed container at low temperature (0-10°C) to maintain enzyme activity for up to 18 months.
  • What certifications does this product have?
    This product is certified with HALAL, ISO Quality System, and FSSC22000 Food Safety System, ensuring high-quality standards.
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