Fungal Amylase AML ULTRA

Product: Fungal a-amylase AML ULTRA Activity: 80,000 FAU/GM Appearance: Brown Powder Origin: Aspergillus oryzae Application: Bread improver, Dietary Supplements,Animal Feed Total Aerobic Plate Count: 50,000 CFU/g max Coliforms: 30 CFU/g max Escherichia Coli Negative in 10 g Salmonella Negative in 25 g Antibiotic activity None Detected Efficacies: Better browning (“gold”) crust colorIncreases baking volume Reduces the fermentation process time Uniquely preserves softness and resiliency Ensures freshness that extends the shelf-life Increases baking volume Description: An amylolytic enzyme preparation for cereal food use as dough/bread improver or the treatment of flours or dietary supplement, containing alpha-amylase derived from a selected strain of a fungus. The recommended dose rate is usually 1-10 ppm on flour weight, but it could be optimized in the different material (flour) or production process (within a different temperature, pH and processing time). Application range: Active temperature : 50-65°C Working PH:4.5-6.0(effective), 4.8-5.5(oprimum)