Alpha-Amylase

Alpha-amylase group enzymes are critical for bread-making. They help the yeast ferment more easily by breaking down the starch in the flour into simple sugars, using the available sugar. This increases the bread's volume, extends its shelf life by providing a positive effect on maintaining freshness, and gives the bread crust a better color.

Each of our alpha-amylase group products has different features, benefits, and methods of use. For detailed information about our products, you can contact us via the email address export@pakmaya.com