Fungal Amylase 1. Softness in Crumb. 2. Gives better volume. 3. Improves Elasticity and volume.

Fungal Amylase ABK-BY100is an enzyme preparation derived from Aspergillus Oryzae, Contains Amylase activity.

Standards

140,000 SKB

Physical Properties

Appearance	Creamy to white powder
Effective PH Range	4.5to 6.5
Optimum PH	6.0
Effective Temperature	Range 35 to 60
Optimum Temperature	55

Main feature

1. Reducing sugars helps in color of final loaf of bread.

2. Also it gives better handling properties & fine crumb structure.

3. Improves Elasticity and volume.

4. Gives better volume.

5. Less tough dough.

6. Softness in Crumb.

Dosage

The optimal dosage is generally 5-10ppm (0.5-1g/100kg flour), but it could be changed with the different kind of flour and producing procedure.

  

Storage and Shelf life

This fungal amylase should be kept in a cool dry location. It will keep for at least one year, if stored in original package..

Leveking Fungal Amylase