FUNGAL ALPHA AMYLASE- 50,000 SKB U/g

Name: FUNGAL ALPHA AMYLASE- 50,000 SKB U/g
Brand: H K ADDITIVES AND INGREDIENTS
Price: 2000.00 INR
Availability: InStock

Price 2000.00 INR/ Kilograms

Get a Price/Quote

MOQ : 25 Kilograms

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

Smell
Other

Taste
Odorless

Physical Form
Powder

Appearance
CREAM TO LIGHT BROWN COLORED POWDER

Shelf Life
12 Months

Type
Enzyme Preparations

Color
LIGHT BROWN

Application
BREAD , BUN ,PAV

Storage
Room Temperature

FUNGAL ALPHA AMYLASE- 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 DRUM

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- 50,000 SKB U/g

Our Fungal Alpha Amylase is a high-purity, food-grade enzyme in powder form. It effectively breaks down starch into simple sugars, making it ideal for food, beverage, and pharmaceutical applications. With no impact on taste and easy storage at room temperature, it ensures consistent quality and performance. As a trusted manufacturer and supplier, we guarantee safe, reliable, and effective enzyme solutions for your production needs.

Main Function

Breaks down starch into smaller sugar molecules
Improves fermentation, dough softness, and shelf life

Features

High purity, food-grade powder
Odorless taste, does not change food flavor
Easy to store at room temperature
Safe, reliable, and consistent performance

Uses

Starch hydrolysis in food and beverage industries
Dough conditioning and fermentation improvement
Enhancing softness and freshness in baked goods
Applications

Bread, buns, biscuits, cookies, and cakes
Nutritional products
Flour processing

Enzyme Quality You Can Trust

Sourced and manufactured in India, our fungal alpha amylase maintains strict quality standards and is supplied in a stable powder form. Its odorless nature and light brown appearance make it easy to blend seamlessly into bakery applications without altering product aesthetics or flavor.

Ideal for Baking Applications

Tailored for bread, buns, and pav, this enzyme preparation accelerates starch breakdown during baking, ensuring improved dough softness and a fine crumb. Use it to create consistently high-quality baked goods with extended freshness.

Long Shelf Life and Easy Storage

Delivered as a powder, this enzyme remains effective for 12 months when stored at room temperature. Its stable form reduces storage concerns and simplifies inventory management for bakeries and suppliers.

FAQ's of FUNGAL ALPHA AMYLASE- 50,000 SKB U/g:

Q: How is Fungal Alpha Amylase - 50,000 SKB U/g used in baking processes?

A: This enzyme is incorporated into dough mixes for breads, buns, or pav to break down starches into simpler sugars, resulting in improved dough texture, increased volume, and a softer crumb.

Q: What is the recommended storage condition for this enzyme preparation?

A: Fungal Alpha Amylase should be stored at room temperature in a cool, dry place, away from direct sunlight, to maintain its efficacy throughout its 12-month shelf life.

Q: When should the enzyme be added during bakery production?

A: It is most effective when added during the dough mixing stage, allowing it to interact with starch components throughout the kneading and fermentation processes.

Q: Where is the product manufactured and who supplies it?

A: This enzyme preparation is manufactured, exported, and supplied from India, ensuring high-quality standards and reliable availability for international markets.

Q: What are the benefits of using this fungal alpha amylase in bread and bakery production?

A: The enzyme enhances dough manageability, promotes even fermentation, extends product freshness, and produces softer baked goods with improved volume and crumb structure.