FUNGAL ALPHA AMYLASE-2,20,000 SKB U/g

About FUNGAL ALPHA AMYLASE-2,20,000 SKB U/g

Our Fungal Alpha Amylase 2,20,000 SKB U/g is a high-activity food enzyme that quickly breaks down starch into simple sugars. It improves dough softness, fermentation, and product freshness without affecting taste. Safe, reliable, and easy to store, it is widely used in baking, brewing, beverages, flour processing.

Main Function

• Breaks down starch into simple sugars

• Improves dough fermentation, softness, and shelf life

• Enhances texture and quality of food products

Features

• Very high activity: 220,000 SKB U/g

• Food enzyme grade, safe & effective

• Neutral in taste does not affect flavor

• Easy-to-use powder form with long shelf life

• Quality-tested with secure packaging & timely delivery

Uses

• Starch hydrolysis in food processing

• Dough conditioning and softness improvement

• Enhancing fermentation efficiency in baking & brewing

• Extending freshness of baked products

Applications

• Bread, buns, biscuits, cookies, and cakes

• Brewing, malt, and beverage industries

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Enhance Bakery Products

FUNGAL ALPHA AMYLASE-2,20,000 SKB U/g is specifically crafted to improve the texture, volume, and crumb softness in baked goods such as bread, buns, and pav. Its efficient starch conversion ability supports consistent fermentation and superior product quality.


Quality & Versatility

This enzyme is designed to meet rigorous industry standards. Suitable for diverse baking applications, it maintains its efficacy over a 12-month shelf life when stored at room temperature, ensuring practical handling and storage in any bakery environment.