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Fungal Alpha Amylase Enzyme For Bakers

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1823

Food grade alpha amylase in bread baking enzyme powder industry SBE-03FA

Introduction

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.

Characteristic

Declared Activity100000 u/g
Production OrganismAspergillus oryzae
Physical FormPowder
Coloryellowish,Color can vary from batch to batch. Color intensity is not an indication of enzyme activity
OdourNormal microbial fermentation odour.

Specifictation

ITEMSLower LimitUpper Limit
enymes activity100000u/g
Lead5 mg/kg
Arsenic3 mg/kg
Total viable count50,000 CFU/g
Coliform Bacteria30 CFU/g
Escherichia coli10 CFU/g 3 MPN/g
SalmonellaNot Detected/25g

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;

DOSAGE

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

Pactage

Packaging specification: 25kgs/drum; 1,125kgs/drum or customized .

Storage

Best BeforeWhen stored as recommended, the product is best used within 12 months from date of delivery.
Shelf Life12 months at 25℃, activity remain ≥90%. Increase dosage after shelf life.
Storage ConditionsThis 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.

SAFETY

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.

Other Names

diastase

Temperature

45℃-65℃,Optimum50℃-60℃

FEMA No.

3385

Appearance

powder

CAS No.

9013-01-8

Colour

Yellow

HALAL Certified.

Valid from 2019-07-23 until 2021-06-23

Type

Enzyme Preparations, Flavoring Agents

EINECS No.

232-742-8

pH

4.5~6.0, Optimum 4.8-5.5

MF

null

Odour

Normal fermentation odour

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