| ≥1 piece |
Product: Fungal a-amylase AML ULTRA
|
Activity: |
80,000 FAU/GM |
|
Appearance: |
Brown Powder |
|
Origin: |
Aspergillus oryzae |
|
Application: |
Bread improver, Dietary Supplements, Animal Feed |
|
Total Aerobic Plate Count: |
50,000 CFU/g max |
|
Coliforms: |
30 CFU/g max |
|
Escherichia Coli |
Negative in 10 g |
|
Salmonella |
Negative in 25 g |
|
Antibiotic activity |
None Detected |
Efficacies:
1. Better browning (“gold”) crust colorIncreases baking volume
2. Reduces the fermentation process time
3. Uniquely preserves softness and resiliency
4. Ensures freshness that extends the shelf-life
5. Increases baking volume
Description:
An amylolytic enzyme preparation for cereal food use as dough/bread improver or the treatment of flours or dietary supplement, containing alpha-amylase derived from a selected strain of a fungus.
The recommended dose rate is usually 1-10 ppm on flour weight, but it could be optimized in the different material (flour) or production process (within a different temperature, pH and processing time).
Storage
Should be stored in a cool, dry place, aeration, avoiding high temperature
Application range:
Active at proofing temperatures and at temperature up to 50-65°C
. Enzyme will be inactivated quickly above 65°C.
Working PH:4.5-6.0(effective), 4.8-5.5(oprimum)