SUNBAKE VISCO is a Bacterial Alpha-Amylase derived from a selected strain of Bacillus subtilis trough submerged fermentation.
BACTERIAL ALPHA-AMYLASE IN BAKING
SUNBAKE VISCO is a highly concentrated Bacterial Alpha-Amylase. 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.
Working at pH 4.0 - 7.0, optimum 6.0 - 6.5; working temperature 20 - 80 °C, favourable at 50 - 60 °C.
100 - 500 ppm of SUNBAKE VISCO; the optimum dosage depends on the quality of flour and different bread process. It must be determined by application trials.