BEST BAKER™ fungal amylase for baking


BEST BAKER™FA-HC is refined by using mitrotase by liquid deep fermentation and advanced post-extraction technology. It can hydrolyze the amyloid-1,4 glycoside bonds in the amylose and amylose chain starch rapidly and generate dextrin and maltose. Used in baking, it can shorten the waking time, increase the volume and improve the internal structure. It is widely used in the industry of bread and steamed bread flour improver.


Safe use

Enzymes are proteins that have a certain sensitization to specific populations. Some enzymes may have irritant effects on the skin, eyes and mucous membranes. Inhalation or exposure to enzyme dusts and enzyme mists should be avoided. Wear appropriate work clothes, gloves and goggles during operation to avoid splashing and vigorous stirring to prevent enzymatic dust and enzyme mist from being produced. More information on the safe use of the product can be found in the product MSDS file, which can be obtained from Bestzyme.


Technical Service

Bestzyme is committed to working with customers to optimize the process and provide the best solution. Customer First, always responsible is our commitment to every customer.