# Fungal Alpha-Amylase (Baking Grade)

> Buy fungal alpha-amylase (EC 3.2.1.1) in bulk for bread, pastry, pizza dough, cakes, pretzels, bagels, and flour standardization. ISO 9001, HALAL, KOSHER, Food Grade, Non-GMO certified. Request a free sample and quote today.

## About
Fungal Alpha-Amylase (Baking Grade) is available from enzymepath.com — an industrial enzyme supplier.
Contact: inquiry@enzymepath.com

## Applications
- 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.

## 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

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