Maltogenic amylase SBE-01FR

 PRODUCT DESCRIPTION

The product is a bacterial amylase designed specifically for the applications in flour and baking. It’s produced by submerged fermentation of Bacillus subtills. The enzyme is a raw starch degrading amylase capable of working on starch granules to produce maltose.

lImprove texture of bread or steamed bun; 
lImprove softness and elasticity of bread or steamed bun;
lRetard staling of starch, extend shelf life of bread and steamed bun greatly;
l Exert little negative effects on dough handling properties and final product quality.

Light yellow powder. Color may vary from batch to batch. Color intensity is not an indication of enzyme activity.

The recommended dosage is 1-10g/100kg flour. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with a convenient volume.

Note

1.     Over dosing leads to dough softening, stickiness in bread, shrinkage of bread during baking at later stage and small bread volume.
2.     When mixing with flour or starch a stepwise mixing is suggested, first at a ratio of enzymes to flour of 1:10.
3.     Keep sealed after use every time to avoid inactivation of enzymes until its finish.

Enzyme preparations are proteins that may induce sensitization and cause allergic type of symptoms in susceptible individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa. Any direct contact with human body should be avoided. If irritation or allergic response for skin or eyes develops, please consult a doctor.

ØPackage： 25kg/drum.
ØStorage： Keep sealed in a dry and cool place and avoid direct sunlight.
ØShelf life:  12 months in a dry and cool place.