Product Description
Breaks strach into dextrins.
Allows the starches to acquire different textures, sweetens the product without adding sweeteners and increases the fermentative power of the mixture.
- Used for a multitude of applications such as the production of syrups of different oligosaccharides (maltose and glucose).
- The use of amylases in flour also facilitates the action of yeast. The addition of amylases reduces fermentation times and improves bread making processes.
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Another application of amylases is the acceleration of fruit ripening.
During fruit ripening, they synthesize amylases, which degrade fruit starch into sugar, making them sweeter. - Dilute 0.1-5 % of Amyläse in water or in the product itself.
- Size: 100g.
Ingredients:
Maltodextrin, amylase.
Allergens highlighted in BOLD.