Food grade alpha amylase in bread baking enzyme powder industry SBE-03FA
SBE – 03fa is a fungal amylase used in flour and baking industry. It is fermented by Aspergillus Oryzae which can damage starch particles for short chain molecules in order to have starch dextrinization and saccharification. It contains no other enzymes activities. The product is produced according to the food grade enzyme standard issued by FDA, FAO, WHO and UECFA, which is in accordance with the FCC. It can be used to produce flour improvement and tailored flour. It also can be directly used in powder of termination for improving processing quality of steamed bun and bread.
Definition of unit
1 unit of Fungal α-Amylase equals to the amount of enzyme which hydrolyzes soluble starch to get 10mg reducing sugar (in glucose) at 40℃ and pH5.0 in 30min.
|Declared Activity||100000 u/g|
|Production Organism||Aspergillus oryzae|
|Color||yellowish,Color can vary from batch to batch. Color intensity is not an indication of enzyme activity|
|Odour||Normal microbial fermentation odour.|
|ITEMS||Lower Limit||Upper Limit|
|Total viable count||50,000 CFU/g|
|Coliform Bacteria||30 CFU/g|
|Escherichia coli||10 CFU/g 3 MPN/g|
FUNCTIONS & BENEFITS
1. Speed up fermentation and shorten the time; 2. Improve organizational structure of steamed bun and bread, increasing the internal organization of softness and volume; 3. Improve crust color, improving comprehensive quality of bread;
For baking industry: The recommended dosage is 2-4g per ton of flour. The optimal dosage depends on the quality of flour and the processing parameters and should be determined by baking or steaming test. It is better to begin the test from the smallest quantity.
PACKAGE DAN STORAGE
Packaging specification: 25kgs/drum; 1,125kgs/drum or customized .
|Best Before||When stored as recommended, the product is best used within 12 months from date of delivery.|
|Shelf Life||12 months at 25℃, activity remain ≥90%. Increase dosage after shelf life.|
|Storage Conditions||This product should be stored in a cool and dry place in sealed container, avoiding insolation, high temperature and damp. The product has been formulated for optimal stability. Extended storage or adverse conditions such as higher temperature or higher humidity may lead to a higher dosage requirement.|
Enzyme preparations are proteins, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.