Maltogenic Amylase
DESCRIPTION
AnnzymeTM maltogenic amylase MAM100, which is made from the best strain of Bacillus subtilis through Submerged fermentation and extraction technique. The enzyme is specifically used to increase the shelf life and crumb softness while keeping a high crumb resiliency of baked goods.
CHARACTERISTICS
| Items | MAM100 |
| Physical Appearance | Gray to light brown powder |
| EC Code | 3.2.1.133 |
| Optimum pH | 4.5~7.0 |
| Optimum Temperature | 40~80℃ |
FUNCTION
Keeps the bread crumb moist;
Maintains the softness and resiliency of the bread inner structure;
Prolongs the shelf life of product.
USAGE
Range of application
Suitable for bread improver.
Recommended dosage
10-100 ppm (1-10.0g/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.
PACKAGE
20kgs/barrel
STORAGE
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 24months. The shelf life can be extended when stored at 5℃.
