Baking additive, Alpha amylase enzyme powder

Product Highlights

An amazing enzyme gives desirable product texture, volume, skin color and baking quality in a cost-effective way: 

1. Reduce viscosity of dough 

2. Faster fermentation with more sugar content 

3. Desirable product texture, volume, skin color and baking quality 

4. Extend shelf-life and freshness 

Description
Medium temperatureAlpha-Amylase BAA-0200 is made from submerged culture of Bacillus subtilis through extraction and refining processes. It is a kind of endoamylase, which rapidly decreases the viscosity of the gelatinous starch solution by randomly hydrolyzing starch, glycogen and its degradation products within the α -1, 4 glycosidic bonds and produces soluble dextrins and oligosaccharides. Excessive hydrolysis may result in a small quantity of glucose and maltose. 

Application
BAA-0200 is widely applied to baking industry. 

Product Characteristics

Effect of pH 
Optimum pH value 6.0, stable pH range 6.0~7.0, inactivated dramatically with pH below 5.0.

Effect of Temperature
Optimum temperature range 60~70º C(140~158º F), stable temperature below 60º C(140º F). At a temperature range of 70~90º C(158~194º F), the reaction speeds up when the temperature rises while the inactivation also speeds up.

Storage 
This enzyme has been formulated for optimal stability. Typical shelf-life is six months provided being stored below 25°C in its original packaging, sealed and unopened, protected from the sunlight. Its shelf-life will be eighteen months if it is stored properly at 0~10°C. Prolonged storage and/or adverse conditions such as higher temperatures may lead to a higher dosage requirement.

Safety & Enzyme handling 
Inhalation of enzyme dust and mists should be avoided. In case of contact with the skin or eyes, promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to the appropriate Material Safety Data Sheet.

Kosher Certificate

MUI Halal Certificate

Any needs for enzyme, please feel free to contact us!