Enzymatic preparation of α-amylase obtained through cultivation of microorganisms with the subsequent purification and concentration. Strains are obtained though the directed selection of natural microorganisms. The type of enzyme is α-1,4-glucan-4-glucanohydrolase.

Alpha-amylase hydrolysis α-1,4 bonds in starch with formation of mostly dextrins and oligosaccharides.

In food industry, namely in baking, it is used for the correction of the carbohydrate-amylase complex of dough.

Due to this the hardening of bread is decelerated, the bread volume is increased, the structure of porosity and properties of the crumb are improved, the content of sugars in the crumb is increased.


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