Bakezyme-FA SUP Fungal Amylase
Improves fermentation and dough stability.
Overview
Bakezyme-FA SUP is a high potency fungal amylase enzyme that further improves fermentation and dough stability.
It results in improvements in loaf volume and texture while offering an excellent solution to bread quality optimization in bakeries.
The starch breakdown process facilitates more uniform fermentation, so uniform product texture and better flavor are ensured. Its applications mainly aid in large-scale bread-making units where consistency plays a prominent role.
Key benefits & applications
- Improves fermentation and dough stability.
- Enhances loaf volume and crumb texture.
Used across
Improves fermentation and dough stability. Enhances loaf volume and crumb texture. 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-FA SUP technical data sheet (PDF) from this page. A certificate of analysis is provided for the batch you receive.
Bakezyme-FA 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.
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