“Amylo 300MG is an amyloglucosidase system derived from a selected strain of Aspergillus niger. Amylo 300MG is a microgranular product. This product is made from a natural raw material and as such may be subject to some batch to batch colour and/or odour variation, but these variations are not an indicator of enzyme activity and do not impact on product performance.”
“Applications for Amylo 300MG include production of glucose syrups, low carbohydrate beers and baking . Amyloglucosidase can hydrolyse sequentially both exo alpha 1,4 and alpha 1,6 glycosidic linkages and can therefore be used to degrade starch polymers and maltose to glucose.
- Increases loaf volume.
- Finer crumb texture.
- Faster dough development.
- Improves colour and taste.
- Improves crumb softness and resilience.
- Enables cheaper local raw materials while preserving product integrity.
- Increases extract yield.
- Reduces total cost and carbon footprint.
In baking, the recommended dose rate will usually be in the range of 50-200 ppm on flour weight. For any specific application, it is recommended that trials should be carried out in order to optimise the dose rate.”
| Test | Amyloglucosidase |
|---|---|
| Min | 1,045 |
| Max | 1,265 |
| Units | u/g |
Pack Size
Inner Pack
