Amylase Dough Fermentation & Improver Enzymes

The best enzyme for the best purpose

Flours naturally contain varying amounts of amylase that may fluctuate from region to region and crop to crop. Therefore, our microbially produced amylase is a great tool for adjusting these natural variations in flour and ensuring consistent baking results. Amylase is used as a processing aid in the initial steps of the baking process and is deactivated by the oven’s heat during baking.

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