Fungal Amylase (alpha) Baking Enzyme

产品：Zymopan FAA 5000 Enzyme: Fungal a-amylase Appearance: Light Yellow to 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 color • Increases baking volume • Reduces the fermentation process time • Improves crumb texture • Ensures freshness that extends the shelf-life • Uniquely preserves softness and resiliency 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. Usage rate: The recommended dose rate is usually 2-15 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 at proofing temperatures and at temperature up to 50-65°C. Enzyme will be inactivated quickly above 65°C. Packing: 25kg cardboard drum; it is available in different types of packaging. Please contact the sales representative for more information.