• Non GMO Bacterial Alpha Amylase BAA-0100 For Bakery Powder
  • Non GMO Bacterial Alpha Amylase BAA-0100 For Bakery Powder
Non GMO Bacterial Alpha Amylase BAA-0100 For Bakery Powder

Non GMO Bacterial Alpha Amylase BAA-0100 For Bakery Powder

Product Details:

Place of Origin: Jiangsu,China
Brand Name: Boli
Certification: Halal, Kosher ISO9001, ISO14001, ISO22000
Model Number: Bacterial Alpha-Amylase BAA-0100

Payment & Shipping Terms:

Minimum Order Quantity: 400kg
Price: Negotiable
Packaging Details: 25kg kraft paper bags or cardboard drums
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 Enzymes: Bacterial Alpha-Amylase
Activity: 10,000U/g Certified: Both Halal And Kosher Certified
Appearance: Light Yellow Powder Moisture: 8% (Maximum)
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Non GMO Bacterial Alpha Amylase


Bacterial Alpha Amylase For Bakery


Bacterial Alpha Amylase Enzymes Powder

Product Description

Non-GMO Bacterial Alpha-Amylase For Bakery


Halal, Kosher Certified



BAA-0100 is a kind of food-grade α-amylase, which is produced by subtilis Bacillus subtilis by deep fermentation, extraction and purification.
It is a kind of endo-amylase, which can hydrolyze starch, glycogen and their degradation products randomly on α-1 and 4 glycosidic bonds, rapidly reduce the viscosity of gelatinized starch solution and produce soluble dextrin and oligosaccharides.Long-term hydrolysis produces glucose and maltose.


Product Characteristics

Declared Enzyme: Alpha-Amylase
Systematic Name: EC, 1,4-α-D-glucan glucanohydrolase
Activity: 10,000 U/g (minimum)
Appearance: Pale brown powder*
Moisture: 8% (Maximum)

*Colour may vary from batch to batch. Colour intensity is not an indication of enzyme activity.


The influence of PH value
The optimum pH range of BAA-0100 is 6.0 ~ 6.5.
When the pH value was lower than 5.0, the enzyme was significantly inactivated.
See figure 1.
The influence of temperature
It can operate at temperatures below 60 °C (140 °F), and the optimal temperature range is 60 °C to 70 °C (140 °F).
In the temperature range of 70 ~ 90 °C (158-194 °F), the reaction rate and deactivation are accelerated with the increase of temperature.
See figure 2.


Non GMO Bacterial Alpha Amylase BAA-0100 For Bakery Powder 0

Effect of Calcium

The existence of calcium ions plays a protective role for the stability of enzyme activity. The enzyme activity may disappear completely if without calcium ion. The pH range of enzyme activity is broadened with the presence of calcium ions and narrowed without calcium. The concentration requirement of calcium ions shall be 150ppm.


Copper, titanium and cobalt ions are moderate corrosion inhibitors for BAA-0100, while aluminum, lead and zinc ions are strong corrosion inhibitors.

Application guidelines
It is used as a dough improver.The shelf life of bread and steamed bread can be greatly prolonged by using BAA-0100.The recommended dose rate is 0.01-0.02 kg per ton of material.

Milk in juice processing.The use of BAA-0100 can improve the clarity of fruit juice and prevent turbidity from forming in the finished product.
The recommended dose rate is 0.004-0.02 kg per ton of pulp, and the reaction is maintained at 45 ℃ for about 60-120 minutes.This product is usually used in combination with Pectinase, cellulase and protease to achieve better results.

Brewing cymbals.First, the raw material was crushed through a 40-mesh sieve to make a slurry, then BAA0100 was added to the gelatinization tank at the recommended dosage of 1.2kg per ton, and then liquefied at 85-90 ℃ for about 30 minutes.

It is suitable for other applications.In general, the amount of dry solids per ton of material should be about 0.4-0.8 kg, and the concentration of calcium ion should be 150ppm.


Packaging, storage and shelf life
The standard package is 20kg cardboard drums lined with food grade plastic bags or 20kg Kraft paper bags.
If required, the packaging can be customized.
The typical shelf life of the seal is 24 months. In the original package of 0: 25 °C, it is sealed and not opened to prevent direct sunlight.
If it is properly preserved at 0: 10 °C, the shelf life will be extended.
Keep it in a clean, cool, dry storeroom.
Disadvantages such as prolonged storage and / or high humidity and temperature may lead to higher dose requirements.

Safe Handling of Enzymes

Avoid inhaling enzyme dust and fog.If you come into contact with skin or eyes, rinse immediately with clean water for at least 15 minutes.
For detailed processing information, see the Security data sheet.

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