Bakezyme-MA SUP (Maltogenic Amylase)
Bakezyme-MA SUP is a maltogenic amylase enzyme known for its ability to reduce bread staling, continuing shelf life and bettering the overall texture of baked goods.
It works by slowing down the regression of starches, keeping the crumb softer for a longer period. This enzyme is particularly useful for enhancing the softness and freshness of bakery products, making it an essential factor for bakers looking to deliver high-quality, long-lasting bread.
