Bakezyme-BA SUP Bacterial Amylase
Increases dough stability.
Overview
Bakezyme-BA SUP is the bacterial amylase enzyme that stabilizes dough and, in return, supplies fermentation sugars.
This will promote a consistent process of fermentation leading to better dough performance and even better quality of products; this is quite valuable in baking industries, especially where consistent performances of dough are crucial factors for quality baked goods to be produced, thus providing for optimal sugar release for yeast activities that enhance texture and flavoring of bread.
Key benefits & applications
- Increases dough stability.
- Provides sugar for fermentation.
Used across
Increases dough stability. Provides sugar for fermentation. It is part of our bakery enzymes range, which serves applications such as pan bread & buns, flatbreads & rotis, cakes & sweet goods.
The specification is confirmed per grade on the technical data sheet; tell us your application and required activity when you request a quotation.
Yes. You can download the Bakezyme-BA SUP technical data sheet (PDF) from this page. A certificate of analysis is provided for the batch you receive.
Bakezyme-BA SUP 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.
More from Bakery Enzymes
Need this for your process?
Tell us about your application and our team will share the technical data sheet, pricing and a sample of Bakezyme-BA SUP.