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Send InquiryFungal Alpha Amylase Bakery Enzymes
Fungal Alpha Amylase Bakery Enzymes Specification
- Physical Form
- Powder
- Shelf Life
- 12 Months
- Appearance
- Crystals Powder
- Water Solubility
- In water
- Smell
- Sharp
- Purity
- High
- Application
- Industrial
- Storage
- Room Temperature
Fungal Alpha Amylase Bakery Enzymes Trade Information
- Minimum Order Quantity
- 100 Kilograms
- Payment Terms
- Cash on Delivery (COD)
- Supply Ability
- 5000 Kilograms Per Month
- Delivery Time
- 10 Days
- Main Domestic Market
- All India
About Fungal Alpha Amylase Bakery Enzymes
Fungal Alpha Amylase Bakery Enzymes are commonly used as a bakery enzyme in the food industry to improve dough handling, texture and quality of baked goods. These are derived from fungal sources, typically strains of Aspergillus oryzae or Aspergillus niger. These enzymes are considered safe for consumption. Their hydrolytic action on starch enhances dough properties, contributes to bread volume and texture, and helps delay staling, ultimately leading to improved bakery products. Moreover, these Fungal Alpha Amylase Bakery Enzymes are offered by us at cost effectiveness prices.
| Packaging Type | Loose |
| Usage/Application | Food Industry |
| Color | Light Yellow |
| Purity | 99% |
| Form | Powder |
| Product Type | Fungal Alpha Amylase Food Enzymes |
Price 500 INR/ Kilograms
- Minimum Order Quantity
- 100 Kilograms
- Supply Ability
- 5000 Kilograms Per Month
- Delivery Time
- 10 Days
- Main Domestic Market
- All India
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