Industrial α-Amylase for Bread Baking

ART-EN-021 is an industrial α-amylase preparation for bread baking and related fermentation processes. In wheat-based dough systems, α-amylase cleaves internal α-1,4 glycosidic bonds in starch, increasing the availability of maltose, dextrins, and other fermentable carbohydrates. This supports yeast gas production, dough development, crust color, loaf volume, and process tolerance when used within a validated bakery formulation. The ingredient is typically incorporated at low dosage through flour treatment, dry premix, or dough improver systems.

The product is supplied as a free-flowing enzyme powder in 25 kg multi-wall sacks for factory-scale handling. Typical commercial specifications may include declared enzyme activity in U/g, moisture commonly controlled below 8%, low dust formulation options where available, and particle size suitable for uniform dispersion in dry bakery blends. Final dosage depends on flour quality, damaged starch level, proofing time, sugar addition, and bake profile. For adjacent enzyme inputs, see the enzymes and fermentation category.

• Industrial bread production: Used in pan bread, toast bread, sandwich loaves, hamburger buns, and soft rolls to improve fermentable sugar availability and processing consistency across high-throughput lines.
• Flour correction and improvers: Suitable for flour mills, improver blenders, and premix manufacturers adjusting flour performance where native amylase activity is variable due to wheat source, crop year, or milling conditions.
• Frozen and retarded dough: Can be evaluated in controlled dosage to support yeast activity after chilled or frozen storage, with trials recommended for each yeast strain, dough hydration, and proofing schedule.
• Brewing and grain processing: Applicable in starch conversion steps where α-amylase activity is required to reduce viscosity and generate dextrins before downstream saccharification or fermentation.
• Food and feed processing: May be used in approved industrial food or feed workflows requiring starch liquefaction, subject to the buyer’s regulatory market, labeling requirements, and internal formulation approval.
• Biotechnology processing: Relevant for carbohydrate preparation in non-clinical industrial fermentation systems where controlled starch hydrolysis is part of the upstream process design.

Store ART-EN-021 in sealed original packaging in a cool, dry, ventilated warehouse away from direct sunlight, high humidity, and strong odors. Recommended storage is generally 5–25 °C with relative humidity controlled below 65%. Avoid repeated opening of sacks, condensation, and exposure to alkaline cleaners or oxidizing agents, as enzyme activity can decline under poor storage conditions. Typical shelf life is 12 months from production date when stored as recommended; the confirmed retest or expiry date is stated on the lot documentation.

Use standard industrial powder-handling controls, including local ventilation and appropriate personal protective equipment, to reduce inhalation of fine enzyme dust. Reseal partly used sacks promptly and use first-in, first-out inventory rotation.

ArtemisYeast supplies ART-EN-021 for B2B procurement with lot traceability and specification review before shipment. Available documentation may include certificate of analysis, product specification sheet, allergen statement, food-grade declaration, safety data sheet, non-GMO statement where applicable, and origin or customs documents for export shipments. HACCP-aligned manufacturing controls and food-safety certification documentation such as ISO 22000, FSSC 22000, Halal, or Kosher may be available on request depending on the production site and lot.

Procurement teams can request current activity range, microbiological limits, heavy metal limits, packaging photos, and sample availability through the bulk quote request process. ArtemisYeast can also coordinate technical discussions for dosage trials and flour-system compatibility. Review our documentation approach at quality and compliance before placing an international inquiry.