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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