Amylase

Amylase ABK-I80 is an enzyme preparation derived from Aspergillus Oryzae, Contains Amylase activity. Standards 8000u/g Physical Properties AppearanceLight brown powderEffective PH Range4.5to 6.5Optimum PH6.0Effective TemperatureRange 35 to 60Optimum Temperature55 Main feature 1.Reducing sugars helps in color of final loaf of Bread. 2.Also it gives better handling properties & fine crumb Structure. 3.Improves Elasticity and volume. 4.Gives better volume. 5. Less tough dough. 6.Softness in Crumb. Dosage The optimal dosage is generally 10-20ppm (1-2g/100kg flour), but it could be changed with the different kind of flour and producing procedure. Storage and Shelf life This amylase should be kept in a cool dry location. It will keep for at least one year, if stored in original package.