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SUNBAKE® VISCOS

1 of 13 products in this brand
SUNBAKE VISCOS is a Bacterial Alpha-Amylase derived from a selected strain of Bacillus subtilis through submerged fermentation.It hydrolyzes the endo α- (1,4)- glycosidic bonds of amylose and amylopectin with release of mainly dextrin and small amount of glucose and maltose.

Ingredient Name: Amylase

Functions: Enzyme

    Knowde Enhanced TDS

    Identification & Functionality

    Enzyme Type
    Ingredient Name
    Food Ingredients Functions
    Ingredients
    Amylase
    Food Additive Number
    E 1100, INS 1100
    Technologies
    Performance Conditions

    Working pH range 4.0-7.0, optimum 6.0-6.5; Temperature 20-80°C , favorable at 50-60°C.

    Features & Benefits

    Key Benefits
    • Increase fermentable sugar of yeast
    • Ensure a fine and uniform crumb structure
    • Improve the crust color
    • Increase shelf life of the baked products
    • Increase loaf volume
    • Flour corrected activity

    Applications & Uses

    Food & Nutrition Applications
    Dosage Guideline

    10 - 20 ppm of SUNBAKE VISCOS; the optimum dosage depends on the quality of flour and different bread process. It must be determined by application trials.