Maltogenic Amylase
Prolongs shelf life and enhances bread texture in baking.
Overview
Maltogenic amylase is a new addition to the bakery, as it helps to prolong shelf life and texture in baked goods.
This breaks down starch molecules in bread to smaller parts, thus softening the crumb and increasing freshness.
It keeps the bread moist and fresh for longer, thus reducing waste and enhancing consumer satisfaction. Bakers widely use it for consistent quality in bread and other baked products, so it is a valuable addition to modern bakery formulations.
Key benefits & applications
- Prolongs shelf life and enhances bread texture in baking.
Used across
Maltogenic Amylase: questions buyers ask.
Need more detail? Ask our team or see the enzyme glossary.
Prolongs shelf life and enhances bread texture in baking. It is part of our food enzymes range, which serves applications such as dairy & lactose-free products, cheese making, juice clarification.
Maltogenic Amylase is supplied at 2,000-15,000 MAN U/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 Maltogenic Amylase technical data sheet (PDF) from this page. A certificate of analysis is provided for the batch you receive.
Maltogenic 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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