Fungal Alpha α Amylase Enzyme – 20 KG

Fungal Alpha α Amylase Enzyme is a pure standardized enzyme designed specifically for starch hydrolysis in the bakery and food industry. Derived from a safe strain of Aspergillus oryzae, it is ideal for improving the quality of bakery products, facilitating the processing of starch-based raw materials and optimizing production processes.

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Characteristic Features

• Source: Non-pathogenic Aspergillus oryzae strain (safe status).
• Activity: 140,000 SDB/g (Standard Unit Activity).
• Optimum Temperature: 50 ˚C.
• Optimum pH: 3,8-6,7.
• Stability
  • Temperature Stability: Maintains 90% activity at 50 ˚C for 2 hours.
  • pH Stability: Maintains its effectiveness in the range of 4.0-10.0.

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Application of Fungal Alpha Amylase Enzyme

Fungal Alpha α Amylase Enzyme has a wide range of applications, especially in bakery:

1. Bakery and Food Production

• Flour Standardization: Ensures that the α-amylase levels of wheat flours are balanced so that product quality is consistent.
• Bakery Products: Improves the texture, volume and crust quality of yeast-raised breads, cakes and cookies.

2. Starch Saccharification

• Sugar Production: Used for the conversion of starch-containing raw materials into simple sugars (maltose and glucose).

3. Beverage Industry

• Beer and Fruit Juices: Improves storage stability and enables the conversion of starch content into sugars.

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Highlights

1. Fast and Reliable Starch Hydrolysis: Provides high efficiency by rapidly breaking down complex starch molecules.
2. Improves Product Quality:
   • Improves the internal texture and porosity of bread.
   • It enables larger volumes of baked goods to be produced.
   • It helps to give the bread crust a uniform and attractive color.
3. Extends Shelf Life: Preserves the freshness of the final product by delaying staling.
4. Compatible with various pH and Temperature Conditions: The wide stability range allows it to be easily integrated into different production processes.

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Dosage and Usage

• Dosing: 0.1 – 0.75 g / 50 kg flour. The optimum dosage should be tested depending on product type and production conditions.
• Application: The enzyme is easily mixed with other ingredients by direct addition to the dough mix.

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Storage and Shelf Life

• Storage Conditions: It should be stored in a cool and dry environment in its original packaging.
• Shelf Life: When stored under appropriate conditions, loss of activity is less than 10% within 1 year.

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Packaging

• Packaging: PE inner packaging, 20 kg net weight in cardboard boxes.

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Outstanding Performance in Baking and Food Production

Fungal Alpha α Amylase Enzyme is a reliable solution for the bakery industry by increasing the quality and volume of bakery products. Fast and efficient starch hydrolysis and wide pH and temperature stability increase productivity in different applications. It is also an ideal enzyme in the production of beer, juice and starch-based products. Optimize your production processes and improve product quality.

For more information and other enzyme products, please visit our Bakery Enzymes category.