| FoodZyme AB | |
| Description | Amylase |
| Effective material | Bacterial endo Alpha-Amylase produced by fermenting a selected strain of Bacillus amyloliquefaciens |
| Application | FoodZyme AB used in the bakery as it catalyzes the hydrolysis of starch (Alpha 1-4 glucosidic linkages) the thermal stability of FoodZyme AB is higher than those of alpha Amylases from fungal sources |
| Function | improve oven spring, improve softness and extensibility and gas retention, increase the volume |
| Dosage | 5-50 ppm |
| FoodZyme AF100 | |
| Description | Amylase |
| Effective material | Fungal Alpha-Amylase produced by fermenting a selected strain of Aspergillus oryzae |
| Application | FoodZyme AF100 used in the bakery as it acts on damaged starch which produced during the milling process by hydrolysis it producing sugar that helps in fermentation |
| Function | increase volume, improve gassing power, increase softness, help in fermentation |
| Dosage | 3-15 ppm |
| FoodZyme AF150 | |
| Description | Amylase |
| Effective material | Fungal Alpha-Amylase produced by fermentions a selected strain of Aspergillus oryzae |
| Application | FoodZyme AF150 used in the bakery as it acts on damaged starch which produced during the milling process by hydrolysis it producing sugar that helps in fermentation |
| Function | increase volume, improve gassing power, increase softness, help in fermentation |
| Dosage | 2-8 ppm |
| FoodZyme AMG | |
| Description | Amylase |
| Effective material | Amyloglucosidase system derived from a selected strain of Aspergillus niger |
| Application | FoodZyme AMG can hydrolyze sequentially both Exo alpha 1,4 and alpha 1,6 glucosidic linkages and release glucose units |
| Function | improve color and taste, improve the crust, increase volume and act on oven spring |
| Dosage | 15-100 ppm |
| FoodZyme A Fresh | |
| Description | Amylase |
| Effective material | FoodZyme A Fresh is Amylolytic enzyme system prepared from selected strains of Rhizopus and Aspergillus |
| Application | FoodZyme A Fresh designed to improve freshkeeping in bread |
| Function | improve freshness, improve softness and shelflife |
| Dosage | 15-100 ppm |