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FSSC22000 Bake Enzymer 5000SKB Alpha Amylase Bread Improver

Categories Fungal Alpha Amylase
Brand Name: Doing-Higher
Model Number: Fungal α-amylase
Certification: ISO FSSC22000 HALAL
Place of Origin: Nanning, Guangxi, China
MOQ: 1 Kg
Price: Negotiable
Payment Terms: T/T,Western Union,MoneyGram
Supply Ability: 3T/day
Delivery Time: 5-15 days
Packaging Details: Outer packaging: cardboard box, cardboard drum
product name: Fungal Alpha Amylase
application: Baking Industry Enzymes
type: alpha amylase powder
Solubility: soluble in water
Enzyme activity: 500U/G-100000U/G
use for: bread
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FSSC22000 Bake Enzymer 5000SKB Alpha Amylase Bread Improver

bake enzymer 5000SKB alpha amylase manufacturer, providing enzyme preparation sample testing


Description:
Fermented and refined from Aspergillus oryzalvar, it is mainly used in industries such as malt syrup, beer, and baking.

Specifications:

OriginNanning, Guangxi, China
Physical propertiesLight yellow powder
Enzyme activity5000U/G-100000U/G
Odordistinctive smell
Solubilitysoluble in water
Fineness40 mesh, 60 mesh, 80 mesh (Customizable on demand)
Optimal pH value4.0-7.0
Optimal temperatureSaccharification and fermentation(35-65 ℃), baking(20-75 ℃)
Product execution standardsGB1886.174-2016
Addition amountSaccharification and fermentation(0.3-0.5%), baking(0.05‰-0.1‰)
Enzymatic hydrolysis timeSaccharification and fermentation (4-6 hours), baking (0.5-1 hour)
CertificationHALAL certificate
ISO Quality System Certification
FSSC22000 Food Safety System Certification
Product specificationsInner packaging: 1kg/bag, 5kg/bag, 20kg/bag.
Outer packaging: cardboard box, cardboard drum.

Notices:
1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;

2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.

3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.

4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.


Applications:
Saccharification and fermentation
baking


Product advantages:
Enzyme protection technology ensures product stability;
Strict quality management system, enzyme activity is not falsely labeled;
Our proprietary formula technology meets individual needs;
Provide professional enzymatic hydrolysis technology solutions;

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