Fungal Amylase (for baking)

Fungal amylase is a liquid amylase preparation fermented by aspergillus. Fungal amylase hydrolyzes starch into maltotriose, dextrose and other oligosaccharides. Properties: Item Index Appearance Amber liquid Activity 20000u/ml Usage: Be applied to maltose syrup production, pastry baking. The optimum saccharification condition depends on the PH, temperature, substrate concentration and enzyme dosage. Technology parameter: Item Index PH value 5.0-6.0 Temperature 50°C-60°C Dosage 0.15-0.3 kg/ dry starch(per ton) Saccharification time 12-24 hours Package: 28kg/barrel or subject to client requirement.