Bacterial Amylase (2,000-50,000 BAU/g)
Bacterial Amylase is a potent enzyme hydrolyzing starches in many food applications to fermentable sugars. This enzyme source is derived from the bacterial strain of Bacillus subtilis and has the properties of survival up to extremely high temperatures; its application involves brewing, baking, syrup production, etc. Bacterial Amylase increases the fermentation of dough and structure of crumb in baking thereby improving shelf life.The ability of fast starch breakdown enables Brewers to produce alcohol consistently in the highest yield. Its high stability and thermal tolerance ensure efficiency under challenging conditions. Its offering to food processors can, therefore, be considered as cost-effective, maximizing productivity while giving premium-quality products to the customers.
