TYPES -Fungal alpha Amylase
ADVANTAGES :
·
VOLUME INCREASES
·
PROMOTES DEXTROSE PRODUCTION, SPEEDS UP
FERMENTATION.
·
INCREASES FERMENTATION TOLERANCE.
·
INCREASE SOFTNESS, DOUGH & GLUTEN
STRENGTHING.
·
INCREASES FLOUR STABILITY, FLOUR CORRECTION.
·
EMULSIFIER REPLACEMENT / DATEM REPLACEMENT.
·
STALING REDUCTION, EXTRA SOFTNESS IN SWEET
& BREAD DOUGH.
·
IMPROVE HIGH FIBRE & FIBRE ENRICHED
BAKERY PRODUCTS.
·
SPECIAL CAKE CONCENTRATE PROTEASE TO REDUCE
GLUTEN STRENGTH, IF REQUIRED.
·
IMPROVEMENT IN CRUST COLOR.
·
INCREASES OVEN SPRING RESULTING IN GREATER
VOLUME.
·
INCREASES CRISPINESS IN BISCUIT PRODUCTS.
·
IMPROVING YEAST FERMENTATION, INCREASES LOAF
VOLUME.
·
IMPROVE THE WHITENESS, PRODUCE FINE TEXTURE
AND NET WITH GOOD OVEN SPRINGS.
·
INCREASES SHELF LIFE, STRUCTURE &
STRENGTH OF BAKERY PRODUCTS.
·
IMPROVES TASTE, TEXTURE, MACHINING OF DOUGH.
The information of chemical / Industrial grade Product given above is set in good faith and for guidance only. Users should conduct their own tests to determine the stability and suitability before consume and as per Govt / Non Govt. law/rules.no legislative liability /responsibility what so ever in any nature on our Company’s Part. Not for Fertilizer / Agriculture/ Pesticide use or do not use which is Prohibited By Various Government Department / NGO.