Amylases the classical baking enzymes, hydrolyse starch and create dextrins and sugars which improve the yeast fermentation process in the dough and thus may improve dough processing, baking volume as well as crust browning.

Our product range for dough fermentation:

ISO® AMYLASE ^F
Concentrated fungal-a-amylase for regulation of gassing and speed up of fermentation properties.

ISO® AMYLASE ^B

Bacterial Alpha amylase is a kind of middle temperature alpha amylase which is made from the strain of Bacillus subtilis through cultivation, fermentation and extraction technique.

ISO® AMYLASE ^S

Heat-stable Alpha Amylase is made from the best strain of Bacillus licheniformis through submerged fermentation and extraction technique. FDA regards the strain as safety.

ISO® AMYLASE ^G

Glucoamylase（Glucan 1,4,6-glucosidase）is made from Aspergillus niger through cultivation and extraction technique.