Fungal Alpha-Amylase
Fungal alpha-amylase is an enzyme commonly used in baking and the food industry. It is derived from fungi such as Aspergillus and breaks down starch into smaller sugars, helping dough rise better and improving bread texture.
Benefits and Uses:
Enhances leavening and improves crumb structure in baking.
Accelerates fermentation, allowing yeast to work more efficiently.
Increases softness and volume, resulting in better texture and extended shelf life.
Breaks down starch into natural sugars, promoting better browning of the crust.
Widely used in bakery products, biscuits, and certain desserts.
| Product Code | Activity | Recommended Dosage (g) (per 100 kg flour) | Packaging |
|---|---|---|---|
| ARMAYA FA 100 | 140,000 SKBU / g | 0.1 – 1.5 g | 1 x 25 kg box |
| ARMAYA FA 200 | 100,000 SKBU / g | 0.1 – 2.0 g | 1 x 25 kg box |
| ARMAYA FA 300 | 60,000 SKBU / g | 0.1 – 2.0 g | 1 x 25 kg box |