Amylase

Concentrated enzyme complex.

Accelerates the process of breaking down starch into dextrins and sugars.

It allows the starches to acquire different textures, sweetens the product without adding sweeteners and increases
the fermentative power of the mixture.

Amylase is an enzyme that breaks down starch.

Also known as sucrase and ptyalin.

It was the first enzyme identified and isolated by Anselme Payen in 1833, who named it diastase.

Features and applications:

Amylases are used for many applications, such as for the production of syrups from different oligosaccharides (maltose and glucose).

The use of amylases in the flour also facilitates the action of the yeast. The addition of amylases reduces fermentation times and improves bread-making processes.

Another application of amylases is the acceleration of fruit ripening.

During the ripening of fruits, they synthesize amylases, which break down the starch in the fruits into sugar, making them sweeter.

Ingredients:
Maltodextrin, amylase.

Description:
Enzymatic complex that breaks down starch into dextrins and sugars. Solubilizes and liquefies starches, sweetens and increases the fermentative power of the mixture.
Amylase only works on starch: it will only work with products that contain it.

How to use:
Apply as a powder on top of the product, impregnate in a vacuum or inject with a syringe.

Usual doses:
Dilute 0.1-5% of Amyläse in water or in the product itself.