Baking enzymes

food-grade solid enzyme preparation prepared by liquid deep fermentation, ultrafiltration and spray drying processes.

Glucose oxidase (God) is an important industrial enzyme in food industry. It is widely used in deoxidation of wine, beer, juice and milk powder, flour improvement and prevention of food browning

Maltogenic amylase As a special α-amylase, maltagenic amylase can generate maltose, oligosaccharides and small molecule dextrins by hydrolyzing amylopectin,which interferes with the recrystallization of starch and the entanglement of starch granules and protein macromolecules.

Lipase belongs to the class of carboxyl ester hydrolases, which can gradually hydrolyze triglycerides into glycerol and fatty acids.
CAS NO.: 9001-62-1

Fungal α-amylase is extracted from Aspergillus oryzae through fermentation and purification. Mainly used for the production of maltose syrup, but also for beer, baking and other industries.
CAS NO.: 9000-90-2