Baking Maltogenic Amylase 
Catalog Number IE-1187
Physical Form Powder
Color Light yellow
Dosage Parameters 1-10 g/100 kg flour
Source Microorganism
| Summary | A bacterial amylase preparation for flour standardization and steamed bun making to improve crumb structure, freshness and shelf life extension. |
| Description | The product is a bacterial amylase designed specifically for the applications in flour and baking. It's produced by submerged fermentation of Bacillus subtills. The enzyme is a raw starch degrading amylase capable of working on starch granules to produce maltose. |
| Advantages |
Improve texture of bread or steamed bun Improve softness and elasticity of bread or steamed bun Retard staling of starch extend shelf life of bread and steamed bun greatly |
| Application | Used as a baking aid or flour additive |
| Application Area |
Flour standardization Pasta/noodles Baking |
| Application Recommendation | The recommended dosage is 1-10 g/100 kg flour. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with a convenient volume. |
| Dosage Parameters | 1-10 g/100 kg flour |
| 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 |
| Warnings |
Over dosing leads to dough softening, stickiness in bread, shrinkage of bread during baking at later stage and small bread volume. When mixing with flour or starch a stepwise mixing is suggested, first at a ratio of enzymes to flour of 1:10. Keep sealed after use every time to avoid inactivation of enzymes until its finish. |
| Package | 25 kg/drum |
| Storage | Keep sealed in a dry and cool place and avoid direct sunlight. |
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