European-origin maltogenic amylase enzyme, primarily designed to extend freshness and shelf life.

It acts on flour by reducing the interaction between amylose and amylopectin.

• Fine and uniform crumb
• Softer and fresher products
• Retains moisture
• Extends shelf life

Designed for bakery, pastries, and baked goods such as panettone, pound cakes, and muffins.

INDUSTRIES: Bakery Products