FUNGAL ALPHA AMYLASE-1,50,000 SKB U/g

About FUNGAL ALPHA AMYLASE-1,50,000 SKB U/g

Our Fungal Alpha Amylase 1,50,000 SKB U/gis a powerful food-grade enzyme that breaks down starch into simple sugars. It helps improve dough handling, softness, and fermentation while extending the freshness of baked products. Safe, reliable, and easy to store, it is widely used in food enzyme applications such as baking, brewing, beverages, flour processing, and pasta production.

Main Function

• Breaks down starch into simple sugars

• Improves dough softness, fermentation, and shelf life

• Enhances product texture and quality

Features

• High activity: 150,000 SKB U/g

• Food enzyme grade, safe and reliable

• Neutral in taste does not change food flavor

• Easy to use and store in powder form

• Secure packaging with timely delivery

Uses

• Starch hydrolysis in food processing

• Dough conditioning and softness improvement

• Enhancing fermentation efficiency

• Increasing freshness in baked products

Applications

• Bread, buns, biscuits, cookies, and cakes

• Brewing and beverage production

• Flour processing

• Nutrition products

Enhance Baking Performance

Fungal Alpha Amylase-1,50,000 SKB U/g is expertly formulated to enhance the quality and consistency of bakery products, including bread, bun, and pav. Its superior enzymatic activity ensures uniform fermentation and improved texture, translating to better product appeal and customer satisfaction.


Easy Integration in Bakery Processes

This enzyme preparation is supplied as a fine, cream to light brown powder that blends seamlessly into dry or liquid bakery mixes. Being odorless and with a mild appearance, it does not affect the final product's sensory properties, making it an ideal choice for professional bakers and large-scale food production.