- Bakezyme P500 – Fungal α-amylase
- Bakezyme AN301 – Bacterial amylase
- Bakezyme MA10000 – Maltogenic amylase
- Bakezyme MAM10000 – Maltogenic amylase
- Adjustment of amylolytic activity, reduces fermentation time and improve shelf life and baking volume (P500)
- Improves crumb structure, initial softness and shelf life (AN301)
- Reduces staling of baked rolls and bread (MA(M)10000)
- Amylases can be used in formulations and improvers to improve Proofing and fermentation tolerance
- Amylases provide improved appearance, extended shelf life (anti staling), improved crumb structure and aroma
For more information, contact:
Anchor Yeast Call Centre 0860 105 135 (SA only) / +27 11 248 8200 / bakery@anchor.co.za