Annzyme Maltogenic Amylase MAM100

DESCRIPTION

AnnzymeTM maltogenic amylase MAM100, which is made from the best strain of Bacillus subtilis through Submerged fermentation and extraction technique. The enzyme is specifically used to increase the shelf life and crumb softness while keeping a high crumb resiliency of baked goods.

CHARACTERISTICS

Items MAM100
Physical Appearance Gray to light brown powder
EC Code 3.2.1.133
Optimum pH 4.5~7.0
Optimum Temperature 40~80℃

FUNCTION

Keeps the bread crumb moist;

Maintains the softness and resiliency of the bread inner structure;

Prolongs the shelf life of product.

USAGE

Range of application

Suitable for bread improver.

Recommended dosage

10-100 ppm (1-10.0g/100kg flour)

Optimal dosage is confirmed by flour nature and baking experiment.

Method of application

Add it into flour directly or add them into flour together after mixing with other dosing.

PACKAGE

20kgs/barrel

STORAGE

Transport and store in cool dry place and avoid direct exposure to sunlight or moisture. Stored under 25℃ in original sealed package, activity of solid enzyme remains stable for a period of up to 24months. The shelf life can be extended when stored at 5℃.

Angel Yeast Co., Ltd, was founded in 1986. As a listed high-tech yeast company in China, it specializes in the production of yeast and yeast derivatives. Angel Yeast has 10 international advanced production bases in China, Egypt and Russia.

Angel advocates the idea of natural, nutritious and healthy and works hard to expand in the baking industry. By continuous development of new high-quality yeast and various kinds of baking ingredients as well as technical services for customers worldwide, Angel is becoming the specialized solution provider of the technical and marketing services in the baking industry.