Opis
Maltogenic amylase is a highly effective enzyme used in bakery to improve the softness, elasticity and prolong the freshness of bread by preventing starch retrogradation. It acts as an anti-aging agent by breaking down starch into smaller maltose units, ensuring a longer shelf life.
Extended freshness: The anti-sticking and anti-aging enzyme keeps the crumbs soft for a longer period.
Action: Reduces crumb hardness and improves dough elasticity.
It is widely used in the bakery industry for the production of bread, cakes and other baked goods.
Maltogenic amylase is a safe additive that meets food enzyme standards.
Dosage: 2 - 10g/100kg of flour (20 - 100 ppm)
Packaging: 15 kg bag
Pitanje