Description: VemoZyme® FA is an fungal amylase specially designed for bakery and flour mill applications.
Form – microgranule
Colour – light beige to light brown
Units of activity:
One unit of Amylase activity (U) is expressed through the quantity of enzyme needed to hydrolyze 1 g starch for 10 minutes at 30⁰C and pH 4.7; 1 U ~ 5 SKB.
min 20 000 U/g (100 000 SKB/g)
Application: VemoZymе® FA is widely used for flour improvement in bakery applications when flours do not have enough Alpha Amylase. The use of VemoZymе® FA results in a good crumb structure and high volume, due to the continuous production of low-molecula- weight dextrins. VemoZymе® FA is inactivated during the baking process. The synergistic effect with Xylanases and Lipases, makes VemoZymе® FA well used product in complex bread improvers for obtaining the best results.
0.2 – 1.0 g/100 kg flour. Optimum dosage is subject to further bakery trials.
Storage: Store in a cool and dry place, avoid exposing to direct sunlight.
Packaging: VemoZymе® FA is available in 25 kg PE bags, placed in cartons.