Fungal Smylase for Bread Proofing Volume and Crumb Structure, 2-4 g/T

Fungal α-amylase is produced by submerged fermentation of Aspergillus Oryzae followed by purification and formulation. The product depolymerizes starch to produce oligosaccharides and a small amount of dextrin. The product performs well in flour mills and bakeries.

• Supplier: CD BioSciences Bio Sustainable
• Product #: IE-1200