Bakery Enzymes
Bakezyme-MA SUP Maltogenic Amylase
Reduces bread staling and prolongs shelf life.
BakeryRange
Bulk & customSupply
TDS & CoAAvailable on request
Overview
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.
Key benefits & applications
- Reduces bread staling and prolongs shelf life.
- Provides a softer crumb texture.
Used across
Pan bread & bunsFlatbreads & rotisCakes & sweet goodsBiscuits & crackersFlour milling & correctionFrozen dough
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