Concentrated enzyme complex.
Accelerates the process of starch degradation into dextrins and sugars.
It allows the starches to acquire different textures, sweetens the product without adding sweeteners and increases
the fermentative power of the mixture.
Amylase is an enzyme that degrades starch.
It is also called saccharase and ptyalin.
It was the first enzyme identified and isolated by Anselme Payen in 1833, who named it diastase.
Characteristics and applications:
Available in 100 gr. and 500 gr.
Amylases are used for a multitude of applications such as the production of syrups of different oligosaccharides (maltose and glucose).
The use of amylases in flour also facilitates the action of yeast. The addition of amylases reduces fermentation times and improves bread making processes.
Another application of amylases is the acceleration of fruit ripening.
During fruit ripening, they synthesize amylases, which degrade fruit starch into sugar, making them sweeter.
Enzyme complex that degrades starch into dextrins and sugars. It solubilizes and liquefies starches, sweetens and increases the fermentative power of the mixture.
Amylase only acts on starch: it will only work on products containing starch.
Instructions for use:
Apply in powder form on top of the product, impregnate in vacuum or inject with a syringe.
Dilute 0.1-5 % of Amyläse in water or in the product itself.
Gastrocultura Mediterránea together with I + Desserts have developed a line of enzymes for use in restaurants and haute cuisine.
Contact us for more information, applications and recipes.
TÖUFOOD is a complete line of products of exceptional quality, developed by GASTROCULTURA MEDITERRÁNEA SL, which allows the most well-known techniques of modern cuisine to be put into practice. Innovative recipes can be easily realised, bringing excitement and surprise to dishes, offering a stimulating and memorable culinary experience.