Fungal Amylase for Bread Proofing Volume and Crumb Structure 
Catalog Number IE-1193
Physical Form Powder
Color Light yellow
Dosage Parameters 2-4 g/T
Source Microorganism
| Summary | Fungal alpha-amylase is used as flour improver or baking aid to boost dough fermentation, able to improve crumb texture, softness and increase volume of baked products. |
| Description | Fungal α-amylase is produced by submerged fermentation of Aspergillus Oryzae followed by purification and formulation. The product depolymerizes starch to produce oligosaccharides and a small amount of dextrin. The product performs well in flour mills and bakeries. |
| Advantages |
Speed up dough fermentation and reduce proofing time Improve crumb texture and softness Increase volume Improve crust color and overall bread quality |
| Application | Used as additive for flour standardization or baking aid |
| Application Area |
Flour standardization Baking |
| Application Recommendation |
For baking industry: The recommended dosage is 2-4 g per ton of 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 the convenient volume. |
| Dosage Parameters | 2-4 g/T |
| Optimum Temp | 50°C-65°C |
| Effective Temp | 45°C-65°C |
| Optimal pH | 4.8-5.5 |
| Effective pH | 4.5-6.0 |
| Source | Microorganism |
| Physical Form | Powder |
| Color | Light yellow |
| Scope of Shipment | Worldwide |
| Product Strain | Aspergillus Oryzae |
| Package | 25 kgs/drum, 1,125 kgs/drum |
| Storage | Keep sealed in a dry and cool place and avoid direct sunlight. |
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