Maltogenic Amylase For Baking | Introduction | Maltogenic amylase is produced by submerged fermentation of Bacillus licheniformis followed by purification, formulation, and drying. The product is widely used in the industries of flour mill, baking, maltose syrup production, and in some other industries. |
| Mechanism | Maltose amylase can hydrolyze starch into maltose and a certain number of oligosaccharides. |
| Application |
Flour Correction: For specialty flour with improved specifications. Steamed Bread and Bread Making: Improvement in crumb structure of bread and steamed bread; better softness, whiteness, elasticity, and taste of steamed bread; slowdown of aging, better moisture keeping and softness, and longer shelf life. Production of Maltose or Malt Syrup: Stable and controllable performance during saccharification with quality product. |
| Appearance | Powder |
| Activity Temperature | 20°C-80°C |
| Optimum Temperature | 65°C-75°C |
| Activity pH | 3.5-6.5 |
| Optimum pH | 4.0-6.0 |
| Recommended Dosage | The recommended dosage is 0.1-1 kg/t DS. 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. |
| Color | Light Yellow |
| Lead | ≤5.0 mg/kg |
| Arsenic | ≤3.0 mg/kg |
| Total Viable Count | ≤50000 CFU/g |
| Coliform Bacteria | ≤30 CFU/g |
| Escherichia Coli | <10 CFU/g; ≤3.0 MPN/g |
| Salmonella/(25g) | Not Detected |
| Odor | Slight fermented flavor |
| Weight | 1.0 kg |
| Particle Size | ≥80 (%<40 mesh) |
| Loss on Drying | ≤8.0% |
| Safety | Enzyme preparations are proteins that may induce sensitization and cause allergic types of symptoms in susceptible individuals. Prolonged contact may cause minor irritation for skin, eyes, or nasal mucosa. Any direct contact with the human body should be avoided. If irritation or allergic response for skin or eyes develops, please consult a doctor. |
| Storage | Keep sealed in a dry and cool place and avoid direct sunlight. |
| Shelf Life | 12 months in a dry and cool place. |
| Packaging | 25 kg / drum or bag |
| Single Package Size | 29×15×18 cm |
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