Angel Fungal α-amylase FA100, which is made from the best strain of Aspergillus oryzae through Submerged fermentation and extraction technique. It is endo-amylase, which can rapidly hydrolyze amylose and amylopectin in aqueous solution α-1, 4 glycosidic bond, generating high levels of maltose and a small amount of maltotriose, glucose and other oligosaccharides. It is widely used in baking, etc.
Accelerate the fermentation of dough, shorten the proofing time;
Improve and soften the inter structure of bread or steamed bun;
Improve the volume of bread or steamed bun, stabilize the surface and improver the crust color;
Slow down starch aging and prolong the shelf life of steamed bread or bread.
Range of application
Suitable for flour milling and bread flour improver.
4ppm~20ppm (0.4-2g/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.
Transport and store in cool dry place and avoid direct exposure to sunlight or moisture. Stored under 25℃ in original sealed package, activity of solid enzyme remains stable for a period of up to 12 months.
This product is a non-toxic, but long time contact with may irritate the skin and eyes. The dust may cause sensitization when inhaled. Please take precautions to avoid direct contact with the product. Rinsing thoroughly with copious amount of warm water with soap in case of contacted with the skin, Seek medical advice if lung irritation occurs. During the operation, gauze mask and eyeshade is suggested to wear.