- Bakezyme P500 – Fungal α-amylase
- Bakezyme AN301 – Bacterial amylase
- Bakezyme MA10000 – Maltogenic amylase
- Bakezyme MAM10000 – Maltogenic amylase
- Adjustment of amylolytic activity and rheological properties of wheat and rye flours (P500)
- Amylases can be used in production of tailor-made flour premixes to improve proofing and fermentation tolerance as well as reducing staling
For more information, contact:
Anchor Yeast Call Centre 0860 105 135 (SA only) / +27 11 248 8200 / bakery@anchor.co.za