Antistaling Maltogenic Amylase for Fresh Keeping of Baked Products 
Catalog Number IE-1195
Physical Form Powder
Color Light yellow
Dosage Parameters 10-100 g
Source Microorganism
| Summary | A raw starch degrading enzymes often used in baking to maintain the freshness of baked products and their extend shelf life. |
| Advantages |
Prevent retrogradation of starch and extend shelf life of baked products Keep softness and moistness of bakery products |
| Application | Used in baking to maintain the freshness of baked products and extend their shelf life |
| Application Area |
Pasta/noodles Baking |
| Dosage Parameters | 10-100 g |
| Optimum Temp | 55°C-65°C |
| Effective Temp | 30°C-80°C |
| Optimal pH | 4.5-5.5 |
| Effective pH | 4.0-7.0 |
| Source | Microorganism |
| Physical Form | Powder |
| Color | Light yellow |
| Scope of Shipment | Worldwide |
| Product Strain | Bacillus subtills |
| Warnings | Over dosing leads to dough softening, stickiness in bread, shrinkage of bread during baking at later stage and small bread volume. |
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