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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







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 Human Nutrition Division at FIA 2019

On June 19 2019, the 21st exhibition of Healthy Ingredients (Hi) and Food Ingredients Asia (FIA) were held in National Exhibition and Convention Center (shanghai). Special Enzyme Division and Human Nutrition & Health Care Division jointly participated in this exhibition and were favored many customers for the focus on the introduction of yeast and enzyme solutions.

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