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SUNBAKE® FAA

SUNBAKE FAA is a highly concentrated Fungal Alpha-Amylase from a selected strain of Aspergillus oryzae produced through fermentation. This enzyme hydrolyses the endo α (1 - 4) glycosidic bonds of starch chain and generates maltose and minor maltotriose, glucose and other oligosaccharides. It is food grade enzyme typically used as a flour improver to enhance crumb structure and baking volume.

Brand: SUNBAKE (13 products)

Ingredient Name: Amylase

Functions: Enzyme

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
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 loaf volume
  • Increase fermentable sugar of yeast
  • Ensure a fine and uniform crumb structure
  • Improve the crust color
  • Increase bread softness
  • Improved bread elasticity
  • Flour corrected activity

Applications & Uses

Food & Nutrition Applications
Dosage Guideline

4 - 20 ppm of SUNBAKE® FAA; the optimum dosage depends of the quality of flour and different bread process. It must be determinate by applications trials.