Maltogenic Amylase for Bread Baking

ART-EN-051 is an industrial maltogenic amylase preparation for bread-baking applications where crumb softness, sliceability, and eating quality must remain consistent through distribution. The enzyme acts mainly on gelatinized starch during baking, producing low-molecular carbohydrates that help slow crumb firming after cooling. It is used as a processing aid in pan bread, buns, rolls, toast bread, and packaged bakery systems where predictable dough handling and finished-goods texture are required.

Typical commercial format is a free-flowing powder or microgranule on a food-grade carrier, packed in a 25 kg multi-wall sack. Activity is standardized by lot and declared on the certificate of analysis; common specification parameters include appearance, enzyme activity, moisture typically not more than 8%, and particle size generally suitable for dry blending, often in the 40-100 mesh range depending on grade. Recommended trial dosage is commonly 10-80 ppm on flour weight, but final level should be validated against flour quality, formula sugar, fermentation time, bake profile, and target shelf life. For adjacent processing inputs, see enzymes and fermentation products.

• Industrial pan bread and sandwich loaves: supports softer crumb and more stable texture during wrapped distribution without changing the basic yeast fermentation process.
• Hamburger buns, hot dog rolls, and sweet bakery bases: helps manage post-bake firming in high-volume lines where compression, slicing, and packing performance are monitored.
• Bakery improver manufacturing: suitable for inclusion in dry premixes with oxidants, emulsifiers, vital wheat gluten, yeast foods, and other approved bakery ingredients after compatibility testing.
• Frozen and par-baked dough systems: can be evaluated where starch damage, proof time, and bake completion vary between plants or customer finishing sites.
• R&D and plant trials: ArtemisYeast can support specification matching, trial-lot planning, and scale-up to pallet or container supply; request a bulk quote on request for ART-EN-051.

Store unopened sacks in a cool, dry, ventilated warehouse, typically 5-25°C, away from direct sunlight, steam lines, strong odors, and high humidity. Keep the product sealed until use, reseal part-used sacks promptly, and follow first-in, first-out inventory rotation. Typical shelf life is 12 months from production when stored under recommended conditions, subject to the activity guarantee stated on the lot CoA.

As with concentrated enzyme powders, avoid dust generation and inhalation. Use local exhaust, gloves, eye protection, and suitable respiratory protection where plant risk assessment requires it. Do not expose the enzyme to caustic cleaners, wet handling areas, or prolonged high temperature before dosing.

ART-EN-051 is supplied for food-manufacturing use with lot-level traceability and procurement documentation available on request. A typical CoA may include enzyme activity, physical appearance, moisture, carrier declaration where applicable, microbiological limits, and allergen or GMO-related statements when required for the destination market. Common microbiology checks may include total plate count, yeast and mold, coliforms, and absence of Salmonella in 25 g, depending on agreed specification.

Manufacturing and packing documentation can be reviewed for HACCP-aligned controls, and ISO 22000, FSSC 22000, Halal, or Kosher documentation may be available depending on the production site and lot. ArtemisYeast also supports import paperwork, technical data sheets, safety data sheets, and quality questionnaires through the quality documentation review process before commercial shipment.