Saccharification Baking Enzyme Powder Glucoamylase

Saccharification Baking Enzyme Powder Glucoamylase

Product Details:

Place of Origin: Jiangsu, China
Brand Name: Boli
Certification: Halal, Kosher ISO9001, ISO14001, ISO22000
Model Number: Glucoamylase PUREMEI GDS

Payment & Shipping Terms:

Minimum Order Quantity: 400kg
Price: Negotiable
Packaging Details: 25kg Cardboard drums or water-proof kraft paper bags
Delivery Time: 15-20 Days
Payment Terms: T/T, L/C , D/P
Supply Ability: 1000MT to 1500MT Per Year
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Detail Information

Application: Baking Enzyme: Glucoamylase
Activity: 300,000U/g Certified: Both Halal And Kosher Certified
Appearance: Light To Dark Brown Powder Systematic Name: EC, 1,4-alpha-D-glucan Glucohydrolase
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Product Description


Saccharification in Baking Enzyme

Powder Glucoamylase with High Activity




High concentration Non-GMO glucoamylase (EC, 1,4-alpha-D-glucan glucohydrolase) ensures the following benefits for bakery.

---Increases glucose content in flours, offers sufficient nutrients for yeast fermentation

---Enhances dough fermentation and its ability of biogas production, hence enlarges loaf volume

---Conducive to Maillard reaction, thus improves the skin color and flavors of bread

---Can be used in frozen dough and enable yeasts to work fast in frozen dough




Glucoamylase PUREMEI GDS is made from Non-GMO strains of Aspergillus niger using submerged fermentation, extraction and refining techniques. PUREMEI GDS has a high conversion rate from starchy substrates into fermentable sugars. PUREMEI GDS can hydrolyze α-D-1, 4 glucosidic bonds from the non-reducing end of starch one after. It can also hydrolyze the α-D-1, 6 glucoside branch bonds of starch and cleaves the α-1, 3 bonds to release glucose.


Declared Enzyme Glucoamylase
Systematic Name EC, 1,4-alpha-D-glucan glucohydrolase
Production Organism Aspergillus niger
Production Method Produced by submerged fermentation, extraction and refining processes
Activity 300,000 U/g (minimum)
Appearance Off-white to pale brown powder
Moisture 8% (Maximum)
Ingredients Enzyme protein, Glucose




  • The optimal pH for PUREMEI GDS is 4.0 t o 4.5. 
  • Effective temperature range for PUREMEI GDS is 30 to 65°C.
  • The optimal temperature for PUREMEI GDS is 55 to 60°C. 


                                                                                                  FIGURE 1     EFFECT OF PH ON ACTIVITY              FIGURE 2 EFFECT OF TEMPERATURE ON ACTIVITY

Saccharification Baking Enzyme Powder Glucoamylase 0Saccharification Baking Enzyme Powder Glucoamylase 1




PUREMEI GDS is packaged in 25kg cardboard drums with food grade plastic bags inside or kraft paper bags. Customized packaging is available upon request.

Typical shelf-life for PUREMEI GDS  is six months if it is stored below 25°Cin its original packaging, sealed and unopened, protected from the sunlight.



Its shelf-life is eighteen months if it is stored properly at 0∼10°C.

Prolonged storage and/or adverse conditions such as higher temperatures may lead to higher dosage requirement and should be avoided.



Inhalation of dust or aerosols should be avoided due to enzymes may cause allergic reactions in sensitized individuals. Splashing should be avoided. Spilled product should be flushed away with water immediately. Wear suitable protective gloves, safety glasses and nose covers. In case of contact with the skin or eyes, promptly rinse with water for at least 15 minutes. Refer to the Safety Data Sheet for further information regarding how to handle the product safely.




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