Amylax™ MA

Maltogenic amylase

Model NO.: 1101
Retail price: € 0.00
The final price will base on our local distribution.
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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.

 

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 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.