Brief: Discover the 10000SKB Baking Industry Enzymes, a fungal alpha amylase enzyme designed to increase bread volume and delay aging. Perfect for baking, malt syrup, and beer industries, this enzyme is fermented from Aspergillus oryzalvar and meets strict quality standards.
Related Product Features:
Enhances bread volume and delays aging in baking applications.
Fermented and refined from Aspergillus oryzalvar for high-quality results.
Available in enzyme activities ranging from 5000U/G to 100000U/G.
Soluble in water with customizable fineness options (40, 60, 80 mesh).
Optimal pH range of 4.0-7.0 and temperature range of 20-75°C for baking.
Certified with HALAL, ISO Quality System, and FSSC22000 Food Safety System.
Packaged in 1kg, 5kg, or 20kg bags with cardboard box or drum outer packaging.
Stored at low temperature (0-10°C) to maintain enzyme activity for up to 18 months.
Faqs:
What is the primary use of the 10000SKB Baking Industry Enzymes?
The primary use is in baking to increase bread volume and delay aging, as well as in malt syrup and beer industries.
What are the storage conditions for this enzyme?
The enzyme should be stored moisture-proof, light-proof, and sealed at low temperature (0-10°C) to maintain activity for up to 18 months.
Is this enzyme certified for food safety?
Yes, it is certified with HALAL, ISO Quality System, and FSSC22000 Food Safety System certifications.