Fungal Alpha-Amylase, Powder Form, 100000 SKB U/g, Baking&Dairy Application
Model No.: Powder
Gene Source : Aspergillus Oryzal ( A.O.)
Production Technology: 1. Microbe Fermentation 2. Advanced Post-process technology
Enzyme Activity Assay: Sandsted-Keen-Blish or SKB
100,000 SKB U/g
105,000 SKB U/g
Yellow to Brown
20,000 SKB U/g
21,000 SKB U/g
It helps to hydrolyze the starch to small molecule dextrin, maltose and glucose which can be absorbed by the yeast in the dough or the beer fermentation.
Applying pH scope: 4-6.5
Optimizing pH: 5.0
Applying Temperature scope: 30-60ºC
Optimizing Temperature: 50ºC
Store sealed, avoid to be exposed to the sun and high humidity (keep unpacking), under room temperature for 1 year.