Fungal Amylase
Fungal Amylase is an enzyme that breaks down starch into smaller carbohydrates such as dextrins and sugars, supporting efficient starch conversion and improving the processing characteristics of bakery and food products.
| Processing method | Fermentation |
|---|---|
| Standardization | upto 150,000 SKB U/g (activity-based) |
| Assay Method | Enzyme activity assay |
| Appearance | Cream-colored to light beige powder |
| Key Benefits |
|
Halal
Kosher
ISO 22000
GMP
Bread & Bakery
Dough Fermentation
Flour Improvement
