Amylax™ MA
Maltogenic amylase
Price : ( Click here to check you member price ) Package : 500 gr/bottle
Add to cart   
Description

Breads, rolls, buns and similar products have a typical short shelf life. The first signs of freshness loss are crumb firming and a reduction in springiness. How to hold on to breads fresh for a few days longer is becoming the most challenges to many industrial bread manufacturers. Befresh™ MA will enable bread improver companies to provide their customers with an unsurpassed quality in terms of softness, freshness and tenderness.

 

Amylax™ MA is the next generation maltogenic amylase preparation. It works by breaking down flour starch in a highly effective enzymatic reaction, providing crumb softness over a longer period of time, improved elasticity and freshness, and an extra tender crumb texture compared to previously available maltogenic amylase products in the market.

 

Application

 Breads, rolls, buns

Key Benefits
  • Long-lasting crumb softness, freshness and tenderness
  • Shelf life extension
  • No impact in flavour and taste
  • Natural, clean label
Regulation

 In EU, Malthogenic amylase was approved for use in production of bakery products and other cereal based products (e.g. pasta, noodles, snacks) ; and in USA, Maltogenic amylase was approved as an enzyme in bread and other baked goods to delay the staling process.