Enzymes for your industry.
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SCIENTIFIC AND TECHNICAL
Baker's Amylase breaks down starch. The listed reaction produces dextrins & smaller sugars. Compare the food grade specification with the requirements of your application. Check the listed activity and operating conditions before selecting a pack size.
ENZYME SELECTION
Define the sugar profile or viscosity change you want to achieve. Compare the listed substrate, reaction products and activity, then check the operating conditions against your process.
Add 4–40 mg of product per kg of flour to your mix.
Baker's Amylase, Wheat (gluten).
Store at 4–25°C away from sunlight. Use within 12 months.
Causes skin irritation / Causes serious eye irritation / May cause respiratory irritation. May cause allergy or asthma symptoms or breathing difficulties if inhaled.
In case of inadequate ventilation, wear respiratory protection. Avoid breathing dust or mist.
Wear suitable protective clothing, gloves and eye / face protection. Rinse eyes immediately and copiously with clean water for 15 minutes.
Emergency contact +44 (0)771384694
HERE TO HELP
Talk to S&T about your application and the right product for your work.
Enzyme expertise. Built for your process.