Maltogenic Amylase (2,000-15,000 MAN U/g)
Maltogenic amylase is a new addition to the bakery, as it helps to prolong shelf life and texture in baked goods.
This breaks down starch molecules in bread to smaller parts, thus softening the crumb and increasing freshness.
It keeps the bread moist and fresh for longer, thus reducing waste and enhancing consumer satisfaction. Bakers widely use it for consistent quality in bread and other baked products, so it is a valuable addition to modern bakery formulations.
