Maltogenic Amylase:degrade starch macromolecule,extend the shelf life of flour products

Besthway food grade Maltogenic Amylase is developed by Besthway Technology with a leading technology production strain, advanced liquid submerged fermentation and stabilization treatment,which can degrade starch macromolecule from the end to maltose and small molecule dextrin, and delay the recrystallization of starch granule, so as to effectively solve the problems of fast aging, water loss, slagging, dry and hard during the storage of bakery products, and to a certain extent, prolong the shelf life of bakery products, and reduce the unnecessary waste.

Product Functions

• It could provide sufficient softness to the bread core;
• It could retain the gluten and elasticity of the bread core;
• It could provide the bread core with adequate moistness;
• It could enhance the oven-ready sharpness and volume of flour products;
• It could extend the shelf life of flour products.

Application Scheme

• Recommended dosage: 70-200g/T (based on flour);
• The optimum dosage is determined by experiments according to different processes and requirements.

Package and Storage

20kg/barrel

It should be stored under dry, ventilated and protected from light at 25℃, with a shelf life of 18 months for solid product and 12 months for liquid product from the date of production. The shelf life could be extended when refrigerated at 5℃.

Note

• After opening the bag or barrel, it should be tightly tied or the lid tightened to avoid moisture or contamination;
• Do not inhale. If inhaled, rinse mouth immediately with water for at least 15 minutes;
• People who are sensitive to enzyme dust should wear one-piece overalls, dust masks and gloves when operating. If contact with skin or eyes occurs, please rinse immediately with plenty of water for at least 15 minutes.