Toufood Amylase Powder 100g

Amylase Powder

Toufood Amylase Powder 100g is a specialist culinary enzyme used to break down starch into simpler sugars, opening up new possibilities for working with starchy ingredients such as rice, potatoes, cereals and grains. It is particularly useful in modern gastronomy and experimental cooking where changing the natural structure or consistency of an ingredient is part of the finished dish.

Amylase works by hydrolysing starch, helping transform thick, starch-rich mixtures into a more fluid consistency without simply diluting them with additional liquid. This makes it an interesting tool for creating smooth sauces, fluid purées and other preparations where you want to manipulate texture while retaining the character of the original ingredient.

Key Features:

• 100g pack.
• Powdered culinary enzyme for precise measuring.
• Designed to act on starch within food preparations.
• Useful for modern gastronomy and technical cooking.
• Allows starch-rich preparations to be manipulated without relying solely on additional liquid.
• Small quantities can be incorporated accurately into recipe development and experimentation.

Recipe Inspiration:

• Fluid Potato Purée – Use amylase to break down some of the starch in a potato preparation, creating a more fluid consistency that can be used as a smooth sauce or contemporary plate element.
• Rice Cream – Experiment with cooked rice and amylase to create a smoother, more fluid rice preparation that can form the base of sweet or savoury dishes.
• Sweetened Grain Cream – Use the enzyme's starch-converting action with a cooked grain preparation to develop natural sweetness before blending into a smooth cream.
• Modernist Potato Sauce – Transform a starch-rich potato base into a pourable sauce to serve alongside roasted vegetables, meat or mushrooms for an alternative approach to a traditional potato accompaniment.

Why can potato purée become runny when amylase is added?

Potatoes contain a large amount of starch, which plays an important role in the thickness of a purée. Amylase breaks starch molecules down into smaller sugars, reducing their ability to thicken the mixture and allowing the purée to become progressively more fluid.

Does amylase make starchy foods taste sweeter?

It can. Amylase converts starch into smaller sugars, including maltose and other carbohydrates. Depending on the ingredient, quantity, conditions and length of enzyme activity, this can result in increased perceived sweetness as well as a change in texture.

Does temperature affect how amylase works?

Yes. Enzymes are sensitive to temperature, and amylase activity changes considerably depending on the conditions in which it is used. Excessive heat can denature the enzyme and stop its activity, while lower temperatures can slow the reaction. For technical preparations, follow the manufacturer's recommended dosage, temperature and processing guidance for the specific Toufood product.

Ingredients:

Maltodextrin, amylase.

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.