Maltogen amylase

Ansøgninger
Maltogenic amylase is widely used in pan bread, buns, rolls, tortillas and other yeast-leavened bakery products where extended softness and anti-staling performance are required. In industrial bread lines, it improves crumb structure, maintains elasticity during storage and reduces returns due to staling. Flour mills use it as a dough improver component to standardize flour performance across wheat crops. It is also applied in maltose syrup production and selected cereal-based processes where controlled starch modification improves yield and processing efficiency.

Specifikationer og industriel brug
CAS No.: 9000-92-4. Produced by submerged fermentation of Bacillus licheniformis and supplied primarily as high-activity powder (up to 1,000,000 U/g), suitable for dry blending and automated dosing systems. Food grade material intended for commercial baking, flour milling and other large-scale food manufacturing environments.