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

FUNGAL ALPHA AMYLASE- 50,000 SKB U/g

Price 2000.00 INR/ Kilograms

MOQ : 25 Kilograms

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

  • Physical Form
  • Powder
  • Shelf Life
  • 12 Months
  • Taste
  • Odorless
  • Smell
  • Other
  • Appearance
  • CREAM TO LIGHT BROWN COLORED POWDER
  • 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

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