Fungal Amylase for Flour Correction 
Catalog Number IE-1222
Physical Form Powder
Color Light yellow
Dosage Parameters 2-4 g per ton of flour
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 | This product is produced by submerged fermentation of a selected microbial strain followed by purification, formulation and drying. Lactase is mainly used in dairy industry to relieve people from lactase deficiency while still enjoying dairy products, but also widely used in food, medicine, environmental protection and other fields. |
| Advantages |
Correct flour for its insufficient amylase activity speed up dough fermentation and reduce proofing time Improve crumb texture and softness Increase volume Improve crust color and overall bread quality |
| Application | Flour correction for insufficient native amylase in flour |
| Application Area |
Brewing Flour standardization Pasta/noodles Baking Food |
| 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 per ton of flour |
| Optimum Temp | 50°C-65°C |
| Effective Temp | RANGE 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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