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Fungal α-Amylase


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.



Fungal α-Amylase

Physical Appearance

White to gray powder


40,000 U/g

EC Code

3. 2. 1. 1


4. 5-7. 0




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;

Standardization of flour in terms of diastatic activity.


Range of application

Suitable for flour milling and bread flour improver.

Recommended dosage

5ppm~20ppm (0.5-2g/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 18 months. The shelf life can be extended when stored at 5℃.

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Angel special enzyme and Nutritech jointly participate in HIC

November 25 to 27, the 22nd Health Ingredients(Hi) China and Food Ingredients(Hi) Asia-China was held in NECC Shanghai. Angel special enzyme and Angel Nutritech jointly participated in the exhibition.

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