Bacterial Amylase
Starch hydrolysis for brewing, baking, and syrup production.
Overview
Bacterial Amylase is a potent enzyme hydrolyzing starches in many food applications to fermentable sugars. This enzyme source is derived from the bacterial strain of Bacillus subtilis and has the properties of survival up to extremely high temperatures; its application involves brewing, baking, syrup production, etc. Bacterial Amylase increases the fermentation of dough and structure of crumb in baking thereby improving shelf life.The ability of fast starch breakdown enables Brewers to produce alcohol consistently in the highest yield. Its high stability and thermal tolerance ensure efficiency under challenging conditions. Its offering to food processors can, therefore, be considered as cost-effective, maximizing productivity while giving premium-quality products to the customers.
Key benefits & applications
- Starch hydrolysis for brewing, baking, and syrup production.
Used across
Bacterial Amylase: questions buyers ask.
Need more detail? Ask our team or see the enzyme glossary.
Starch hydrolysis for brewing, baking, and syrup production. It is part of our food enzymes range, which serves applications such as dairy & lactose-free products, cheese making, juice clarification.
Bacterial Amylase is supplied at 2,000-50,000 BAU/g. Tell us the activity you need within this range and we will confirm it on the technical data sheet and the certificate of analysis.
Yes. You can download the Bacterial Amylase technical data sheet (PDF) from this page. A certificate of analysis is provided for the batch you receive.
Bacterial Amylase is supplied in 25 kg or 50 kg HDPE drums or in retail pouches, manufactured in our GMP and ISO 9001:2015 certified facility in India. We supply customers in 21 countries; Incoterms and lead time are agreed per order.
Yes. Request a sample through our contact form with your application and destination country, and we will send it with the technical data sheet.
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