Fungal Alpha-Amylase
Fungal Alpha-Amylase (EC 3.2.1.1) — Industrial Baking Grade
High-activity fungal alpha-amylase from Aspergillus oryzae for precise starch hydrolysis in bakery production. Releases fermentable sugars for stable proofing, uniform crumb, and consistent dough performance. Optimized for pH 4.5–6.5 at 50–60°C. Off‑white to cream powder, 10,000–50,000 SKB/g. MOQ 25 kg. Export-ready for global manufacturers.
Years experience
Countries shipped
9001 certified
Fungal Alpha-Amylase Enzyme Powder
10,000 – 50,000 SKB/g
Applications
Fungal alpha-amylase hydrolyzes starch to shorter dextrins and fermentable sugars, enabling bakery processors to control dough rheology, proofing, and finished texture within defined pH and temperature parameters.
Bread Volume & Crumb
Enables predictable starch conversion during proofing, supporting oven spring and uniform crumb structure in industrial bread lines.
Pastry & Croissant
Improves dough handling and lamination for consistent flaky layers in puff pastry, croissants, and Danish at scale.
Pizza Dough Conditioning
Enhances extensibility and gas retention in pizza dough, delivering uniform bubbles and optimal bite for commercial baking.
Cake & Muffin Moisture
Influences starch functionality to help maintain moisture and texture in cakes, muffins, and sweet baked goods during distribution.
Pretzel & Bagel Processing
Boosts machinability and supports crust color development in high-temperature bakery lines.
Flour Standardization
Adjusts starch-related performance metrics to improve consistency across varied wheat origins and harvests.
Product Specifications
| Enzyme Name | Fungal Alpha-Amylase (Baking Grade) (EC 3.2.1.1) |
| Activity | 10,000 – 50,000 SKB/g |
| Optimal pH | 4.5 – 6.5 |
| Optimal Temperature | 50°C – 60°C |
| Appearance | Off-white to cream powder |
| Source | Aspergillus oryzae |
| Shelf Life | 24 months (sealed, cool, dry) |
| Packaging | 25 kg bags / drums |
| MOQ | 25 kg |
| Certifications | ISO 9001, HALAL, KOSHER, Food Grade, Non-GMO |
Why Partner With Us
Consistent Baking Grade
Produced from Aspergillus oryzae with controlled activity for reliable starch hydrolysis in dough and batter systems.
Process-Optimized Performance
Engineered to operate within pH 4.5–6.5 and 50–60°C, maintaining consistent outcomes across large-scale production runs.
Comprehensive Compliance
ISO 9001 quality management with HALAL, KOSHER, Food Grade, and Non‑GMO options. Documentation support for audits and regulatory needs.
Bulk Supply & Packaging
25 kg bags/drums with MOQ 25 kg for straightforward procurement, inventory control, and international shipping.
Frequently Asked Questions
What does EC 3.2.1.1 indicate for Fungal Alpha-Amylase?
EC 3.2.1.1 classifies alpha-amylase as catalyzing hydrolysis of internal α-1,4 glycosidic bonds in starch, producing dextrins and fermentable sugars for bakery processing.
What pH and temperature range delivers optimal activity?
Recommended operating window is pH 4.5–6.5 and 50–60°C for consistent starch breakdown in mixing, proofing, or batter conditioning stages.
How to determine dosage for activity 10,000–50,000 SKB/g?
Select dosage based on desired crumb and volume under your process parameters. Higher activity allows lower mass addition; confirm via pilot trials.
Is it suitable for yeast-leavened bread and quick-bake goods?
Yes. In yeast-leavened products it supplies fermentable sugars for proofing; in cakes/muffins it impacts starch texture to maintain quality.
How should Fungal Alpha-Amylase be stored to retain activity?
Seal packaging, store in a cool, dry location, and avoid moisture ingress. Shelf life is 24 months under these conditions.
Request Sample & Bulk Quote
Specify your bakery application and output targets (bread volume, crumb structure, moisture retention, or flour standardization). Receive a free sample, COA, and competitive pricing within 24 hours.