ECOENZYME-MA
Maltogenic Amylase • Bakery
PRODUCT'S APPLICATIONS AND BENEFITS
Maltogenic Amylase
ECOENZYME-MA (BAKERY) is a food grade Maltogenic Amylase enzyme preparation of fungal origin, specially designed for the baking industry.
It is used in the bakery industry to extend the shelf life of baked goods by slowing down the staling process. This enzyme breaks down starch into maltose, helping to maintain moisture and softness in the products. Additionally, it improves crumb texture and enhances the overall quality and consistency of bakery items.
Benefits of ECOENZYME-MA (BAKERY):
- Extensively hydrolyses crystallizable amylopectin, preventing its retrogradation during storage
- Improves shelf life
- Reduces spoilage
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