Bakezyme-MA SUP Maltogenic Amylase
Reduces bread staling and prolongs shelf life.
Overview
Bakezyme-MA SUP is a maltogenic amylase enzyme known for its ability to reduce bread staling, continuing shelf life and bettering the overall texture of baked goods.
It works by slowing down the regression of starches, keeping the crumb softer for a longer period. This enzyme is particularly useful for enhancing the softness and freshness of bakery products, making it an essential factor for bakers looking to deliver high-quality, long-lasting bread.
Key benefits & applications
- Reduces bread staling and prolongs shelf life.
- Provides a softer crumb texture.
Used across
Reduces bread staling and prolongs shelf life. Provides a softer 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-MA SUP technical data sheet (PDF) from this page. A certificate of analysis is provided for the batch you receive.
Bakezyme-MA 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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