Fungal Amylase (alpha) Baking Enzyme

Specifications
Product: 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.

25kg