Breads, rolls, buns and similar products have a typical short shelf life. The first signs of freshness loss are crumb firming and a reduction in springiness. How to hold on to breads fresh for a few days longer is becoming the most challenges to many industrial bread manufacturers. Amylax™ MA will enable bread improver companies to provide their customers with an unsurpassed quality in terms of softness, freshness and tenderness.
Amylax™ MA is the next generation maltogenic amylase preparation. It works by breaking down flour starch in a highly effective enzymatic reaction, providing crumb softness over a longer period of time, improved elasticity and freshness, and an extra tender crumb texture compared to previously available maltogenic amylase products in the market.