Maltogenic Amylase

Maltogenic Amylase is derived from Bacillus subtilis. It is professionally used in flour and bakery industry.

Appearacne: Slight yellow to brown powder

Activity: 800U/g MIN

Standard: GB 1886.174-2016

Application temperature: 20℃-85℃

Usage and dosage: Add directly into flours for bread, cakes, etc. 10ppm-200ppm(1.0g-20.0g/100kg flour）into flour for bread, and 10ppm-100ppm into flour for cakes.

Shelf Life: 12 months

Storage: Store the product under the environment with temperature below 25℃, avoid the light.

Package: 20kg per carton

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