Product Name: Fungal alpha Amylase Zymopan FAA 5000
• Better browning (“gold”) crust color
• Increased baking volume
• Reduced the fermentation process time
• Improved crumb texture
• Ensured freshness that extends the shelf-life
• Uniquely preserved softness and resiliency
Enzyme: Fungal Amylase Preparation
Synonyms: 1,4-alpha-D-glucan glucanohydrolase , Fungal α-amylase, glycogenase, Amylolytic enzyme
CAS#: 9000-90-2
IUB#: 3.2.1.1
Appearance: Yellowish to brown powder
Souring Origin: Aspergillus sp.
Application: Flour Correction, Bread improver, Flour treatment; Flour Improver, Cake and Sponge dough Improver
Total Aerobic Plate Count: 50,000 CFU/G max
Coliforms: 30 MPN/G max
Escherichia Coli in 25 g: None Detected
Salmonella in 25g: None Detected
Antibiotic activity: None Detected
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.
Usage rate:
The recommended dose rate is usually 1-10 ppm on flour weight. While, the optimal dosage depends on the practical variety of the materials or production process (within a different temperature, pH and processing time).
Application range:
Active at proofing temperatures and at temperature up to 50-65°C. Enzyme will be inactivated quickly above 65°C.
Packing:
25kg per cardboard drum; it is available in different types of packaging. Please contact the sales representative for more information.
