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

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

Price 2000.00 INR/ Kilograms

MOQ : 25 Kilograms

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

  • Physical Form
  • Powder
  • Appearance
  • CREAM TO LIGHT BROWN COLORED POWDER
  • Smell
  • Other
  • Taste
  • Odorless
  • Shelf Life
  • 12 Months
  • Type
  • Enzyme Preparations
  • Color
  • LIGHT BROWN
  • Application
  • BREAD, BUN ,PAV
  • Storage
  • Room Temperature
 

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

  • Minimum Order Quantity
  • 25 Kilograms
  • FOB Port
  • EX-BHIWANDI DEPO
  • Payment Terms
  • Cash Advance (CA), Cash in Advance (CID)
  • Supply Ability
  • 5000 Kilograms Per Month
  • Delivery Time
  • 10 Days
  • Sample Policy
  • If order is confirmed we will reimburse the sample cost
  • Packaging Details
  • 25KGS BAG
  • Main Export Market(s)
  • Asia, Australia, Central America, North America, South America, Eastern Europe, Western Europe, Middle East, Africa
  • Main Domestic Market
  • Maharashtra
  • Certifications
  • ISO, FSSAI, HALAL, KOSHER
 

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

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