Bacterial Alpha α Amylase Enzyme – 20 KG

Bacterial Alpha α Amylase Enzyme is a pure and standardized enzyme that provides high performance in baking and starch-based production processes. It rapidly hydrolyzes starch molecules, improving bread crumb texture and volume. This enzyme, which can work stably over a wide range of pH and temperature, improves the quality of baked goods and optimizes your processes.

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Bacterial Alpha Amylase Enzyme Characteristic Properties

• Pure Bacterial α-Amylase: Breaks down even unbranched starch molecules into small components at low pH levels.
• Optimum Temperature: 50 ˚C
• Optimum pH: 3.8 – 6.7
• Stability:
  • Temperature Stability: Maintains 90% activity for 2 hours at 50 ˚C.
  • pH Stability: Works effectively in the range of 4.0 – 10.0.

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Application Areas

Bacterial Alpha α Amylase Enzyme has a wide range of applications in many industries:

1. Bakery Sector

• Flour Standardization: Ensures balancing of wheat flours in terms of α-amylase, thus achieving consistent quality.
• Baked Goods: Improves texture, volume, and appearance in yeast-leavened bread, cake, and cookie production.

2. Starch Processing

• Saccharification: Used for converting starch-containing raw materials into small sugar molecules (such as glucose).

3. Beverage Industry

• Beer Production: Facilitates the breakdown of starch molecules into sugars in beer production, increasing fermentation efficiency.
• Fruit Juices: Improves storage stability and stability of beverages such as fruit juice.

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Key Features and Advantages

1. Fast and Safe Starch Hydrolysis:
   Provides effective results by rapidly hydrolyzing starch molecules.
2. Volume and Texture Enhancement:
   Provides larger volume and a softer internal structure in breads.
3. Bread Crust and Color Improvement:
   Helps to give the crust a uniform and attractive color.
4. Shelf Life Extension:
   Prevents staling by delaying the recrystallization of starch.
5. Flexible Operating Conditions:
   Offers effective performance over a wide pH and temperature range.

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Dosage and Usage

• Dosage: 0.1 – 0.75 g / 50 kg flour.
  For best results, the optimum dosage should be tested according to production conditions.
• Usage Method: The enzyme can be added directly to the dough mixture and easily blends with other ingredients.

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Storage and Shelf Life

• Storage Conditions: The product should be stored in a dry and cool place, in its original packaging.
• Shelf Life: When stored under appropriate conditions, activity loss is less than 10% within 1 year.

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Packaging

• Packaging: In cardboard boxes with PE inner packaging, net weight 20 kg.

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Excellent Performance in Baking and Industry

Bacterial Alpha α Amylase Enzyme offers an ideal solution for improving quality in baked goods and optimizing efficiency in industrial processes. Thanks to its rapid starch hydrolysis, wide working range, and superior stability, it can be used in many sectors such as baking, beer production, and starch processing.

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Reliable Solution in Baking and Industrial Use

Bacterial Alpha α Amylase Enzyme offers superior performance in baking, beer production, and starch processing industries by increasing texture and volume in baked goods while accelerating the hydrolysis of starch-based raw materials. To explore more enzyme products and discover solutions suitable for your needs, you can visit our Baking Enzymes category.