Fungal Smylase for Bread Proofing Volume and Crumb Structure, 2-4 g/T 
Catalog Number IE-1200
Physical Form Powder
Color Light yellow
Dosage Parameters 2-4 g/T
Source Microorganism
| Summary | The product is a fungal amylase preparation for baking-related applications to improve dough fermentation, bread volume and texture and other sensory properties. |
| 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 of bread and steamed bread Increase their volume Improve crust color and overall bread quality |
| Application | Applicable in flour standardization and baking |
| Application Area |
Flour standardization Pasta/noodles 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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