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AIT Ingredients Monozyme moelleux

AIT Ingredients Monozyme moelleux has an antistaling effect by preventing starch retrogradation, similar to fungal amylase.

Ingredient Name: Amylase

Functions: Enzyme

End Uses: Biscuits, Confectionery Products, Pastries

Enhanced TDS

Enhanced TDS

Knowde-enriched technical product data sheet

Identification & Functionality

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

Features & Benefits

Food Ingredients Features

Applications & Uses

Food & Nutrition Applications
Applications
  • Pastries
  • Confectionary
  • Biscuit

Technical Details & Test Data

Technical Details

Mixes And Premixes
Easy To Use Solutions For A Wide Range Of Tastes

  • Cereals And Grains
  • Classics
  • Festives
  • Wellness Balance
  • Discoveries
  • Viennoiseries
  • Pastries

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For Every Product Issue, A Technical Solution.

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