Product Name: Maltogenic Amylase Zymopan Sofresh 2000
• Ensured freshness that extended the shelf-life
• Uniquely preserved softness and resiliency

Enzyme: Maltogenic Amylase Preparation
Synonyms: Maltogenic α-amylase, Glucan 1,4-α-maltohydrolase, 4-alpha-D-glucan alpha-maltohydrolase
CAS#: 160611-47-2
IUB#: 3.2.1.33
Appearance: Yellowish to brown powder
Souring Origin: Bacillus sp.
Application: Flour and dough Conditioner 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 maltogenic α-amylase enzyme preparation that catalyzes hydrolysis of (1->4)-alpha-D-glucosidic linkages in polysaccharides in cereal food for use as dough/bread improver or the treatment of flours, which is produced by submerged fermentation of the selected bacterium. The product is also widely used to produce large quantities of fermentable maltose sugar.

Usage rate:
The recommended dose rate is usually 5-25 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:
1kg per bag, 20/25 kg per cardboard drum; it is available in different types of packaging. Please contact the sales representative for more information.