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Fungal Amylase (alpha) Enzyme for Dough Bread Improver
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Post Date: | Sep 17,2020 |
Expiry Date: | Sep 17,2021 |
Detailed Description: |
Cas No. :9000-90-2
Payment Method: TT Product Name: Fungal alpha Amylase Zymopan FAA 5000 • Better browning (“gold”) crust color • Increased baking volume • Reduced the fermentation process time • Improved crumb texture • Ensured freshness that extends the shelf-life • Uniquely preserved softness and resiliency Enzyme: Fungal Amylase Preparation Synonyms: 1,4-alpha-D-glucan glucanohydrolase , Fungal α-amylase, glycogenase, Amylolytic enzyme CAS#: 9000-90-2 IUB#: 3.2.1.1 Appearance: Yellowish to brown powder Souring Origin: Aspergillus sp. Application: Flour Correction, Bread improver, Flour treatment; Flour Improver, Cake and Sponge dough Improver Total Aerobic Plate Count: 50,000 CFU/G max Coliforms: 30 MPN/G max Escherichia Coli in 25 g: None Detected Salmonella in 25g: None Detected Antibiotic activity: None Detected Description: An amylolytic enzyme preparation for cereal food use as dough/bread improver or the treatment of flours or dietary supplement, containing alpha-amylase derived from a selected strain of a fungus. Usage rate: The recommended dose rate is usually 1-10 ppm on flour weight. While, the optimal dosage depends on the practical variety of the materials or production process (within a different temperature, pH and processing time). Application range: Active at proofing temperatures and at temperature up to 50-65°C. Enzyme will be inactivated quickly above 65°C. Packing: 25kg per cardboard drum; it is available in different types of packaging. Please contact the sales representative for more information. |
CAS Registry Number: | 9000-90-2 |
Synonyms: | ;Glucoamylase;HIGH TEMPERATURE ALPHA AMYLASE; |
Hazard Symbols: | Xn:Harmful; |
Risk Codes: | R42:; |
Safety Description: | S36:; |
Company: | Sino Biotech United Co., Ltd. [ China ] |
Contact: | Philip Wei |
Tel: | 0755-23210230 |
Fax: | 0755-23210230 |
Email: | inquiry@sbtunited.com |
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