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Description
Maltogenic amylase enzyme (CAS Number: 9000-92-4) MAM100, which is made from the best strain of Bacillus subtilis through the Submerged fermentation and extraction technique. This enzyme is specifically used to increase the shelf life and crumb softness while keeping a high crumb resiliency of baking goods. It is widely used in the baking industry.
Characteristics
| Items | Maltogenic Amylase 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: Maltogenic Amylase in Baking
- Keeps the bread crumb moist;
- Maintains the softness and resiliency of the bread inner structure;
- Prolongs the shelf life of the 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 the 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℃.
