Alpha Amylase 1. Reducing sugars helps in color of final loaf of bread. 2. Improves Elasticity and volume.

Alpha Amylase ABK-BY100 is an enzyme preparation derived from Aspergillus Oryzae, Contains Amylase activity.

Standards

140,000u/g

Physical Properties

Appearance	Creamy to white powder
Effective PH Range	4.5to 6.5
Optimum PH	6.0
Effective Temperature	Range 35 to 60
Optimum Temperature	55

Main feature

1. Reducing sugars helps in color of final loaf of Bread.

2. Also it gives better handling properties & fine crumb Structure.

3. Improves Elasticity and volume.

4. Gives better volume.

5. Less tough dough.

6. Softness in Crumb.

Dosage

The optimal dosage is generally 5-10ppm (0.5-1g/100kg flour), but it could be changed with the different kind of flour and producing procedure..

  

PACKING

10/25kg Cardboard Drum  

7.332MT/20’FCL, No Pallet

5.414 MT/20’FCL,On Pallet  

Storage and Shelf life

This product should be kept in a cool dry location. It will keep for at least one year, if stored in original package.

 

TECHNICAL SERVICES

LEVEKING enzymes technical service laboratory shall be pleased to provide further information covering specific applications for all products or discuss any practical problem which many occur in the industry.

Technical datasheet given with each products are only given as a usage guidelines, but tests should be carried out under local conditions to fix the optimum dosage for practical conditions

Alpha Amylase