European-origin alfa amylase enzyme obtained through Aspergillus oryzae fermentation.

It acts on amylose and amylopectin, converting them into simple sugars that feed the yeast, resulting in more efficient leavening, soft and uniform crumbs, and perfect crusts.

• Improves yeast fermentation
• Softens products
• Standardizes flours and optimizes kneading and rolling
• Enhances dough plasticity and elasticity

Ideal for bakery, pastries, and sandwich bread.

INDUSTRIES: Bakery Products