Mechanism and Product Features:
Fungal α-amylase has very popular food industrial usage. It comes from optimizing aspergillus oryzal
var the fermentation and extraction. It helps to hydrolyze the starch to small molecule dextrin, maltose and glucose which can be absorbed by the yeast in the dough or the beer fermentation

Applying pH scope: 4-6.5
Optimizing pH: 5.0
Applying Temperature scope: 30-60ºC
Optimizing Temperature: 50ºC

Specification:

Usage and Dosage:
1.Suggesting Dosage: for 20000u/g activity, add 15-30 gram in 100kg wheat flour. (150-300ppm).
2.The adding dosage would be decided by some trail since the wheat flour may different from areas Over dosage may decrease the water retaining capacity of the dough.
3.To mix well purpose, enzyme diluting by flour would better be done by 1:10 step by step dilu-tion.
4.Contact period of enzyme and pulp: 12 hour
5.Dilute process: Recommend 1:10 stepwise dilution when mix enzyme and the wheat flour.

Caution:
Enzyme is an active protein. It may cause allergy for some of the sensitive people. To avoid contact with the human mucosal tissue, such as eyes, skin and nose. Suggest operation wear a mask.