Fungal Amylase
1. Softness in Crumb.
2. Gives better volume.
3. Improves Elasticity and volume.
Fungal Amylase ABK-BY100 is an enzyme preparation derived from Aspergillus Oryzae, Contains Amylase activity.
Standards
140,000u/g
Physical Properties
Appearance | Creamy to white powder |
Effective PH Range | 4.5to 6.5 |
Optimum PH | 6.0 |
Effective Temperature | Range 35 to 60 |
Optimum Temperature | 55 |
Main feature
1. Reducing sugars helps in color of final loaf of bread.
2. Also it gives better handling properties & fine crumb structure.
3. Improves Elasticity and volume.
4. Gives better volume.
5. Less tough dough.
6. Softness in Crumb.
Dosage
The optimal dosage is generally 5-10ppm (0.5-1g/100kg flour), but it could be changed with the different kind of flour and producing procedure.
Storage and Shelf life
This fungal amylase should be kept in a cool dry location. It will keep for at least one year, if stored in original package.