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Fungal Amylase Bakery Enzyme Powder Food Additives

Jintang Bestway Technology Co., Ltd.
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    Buy cheap Fungal Amylase Bakery Enzyme Powder Food Additives from wholesalers
     
    Buy cheap Fungal Amylase Bakery Enzyme Powder Food Additives from wholesalers
    • Buy cheap Fungal Amylase Bakery Enzyme Powder Food Additives from wholesalers

    Fungal Amylase Bakery Enzyme Powder Food Additives

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    Brand Name : BESTHWAY
    Model Number : BXW10
    Certification : ISO9001,ISO22000
    Payment Terms : T/T, D/P, D/A, L/C
    Supply Ability : 100T/month
    Delivery Time : 10-15work days
    • Product Details
    • Company Profile

    Fungal Amylase Bakery Enzyme Powder Food Additives

    Food Grade Glucoamylase

    Besthway food grade Fungal Amylase is developed by Besthway Technology with a leading technology production strain, advanced liquid submerged fermentation and stabilization treatment, which can rapidly hydrolyze the α-1,4 glucosidic bond of the gelatinized starch, straight-chain starch, and branched-chain starch to produce soluble dextrin and a few maltose and glucose, which is widely used in bakery, alcohol, beer, flour, starch and sugar, fermentation industry, and so on.

    ItemSpecification
    TypePowder
    Enzyme Activity100,000 U/g
    pH Range4.5-6.5
    Temperature Range30℃-65℃

    Product Functions

    • It could accelerate the fermentation of the dough and shorten the fermentation time;
    • It could improve the dough's expansion in the oven;
    • It could improve the organization of bread and buns and increase the softness of internal tissues and the volume;
    • It could improve the crust color and comprehensively improve the bread quality;
    • It could prolong the reaction time to produce a large amount of maltose, which is suitable for the brewing of yellow wine, beer and so on.

    Application Scheme

    • Flour industry: 5-20g/T
    • The optimum dosage is determined by experiments according to different processes and requirements.

    Package and Storage

    20kg/barrel

    It should be stored under dry, ventilated and protected from light at 25℃, with a shelf life of 18 months for solid product and 12 months for liquid product from the date of production. The shelf life could be extended when refrigerated at 5℃.


    Note

    • After opening the bag or barrel, it should be tightly tied or the lid tightened to avoid moisture or contamination;
    • Do not inhale. If inhaled, rinse mouth immediately with water for at least 15 minutes;
    • People who are sensitive to enzyme dust should wear one-piece overalls, dust masks and gloves when operating. If contact with skin or eyes occurs, please rinse immediately with plenty of water for at least 15 minutes.

    Fungal Amylase Bakery Enzyme Powder Food Additives

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