Fungal Alpha-Amylase (Baking Grade) · Enzyme for Dough Handling, Volume & Crumb Softness

How it works in dough

• Starch conversion: breaks down damaged starch into smaller carbohydrates.
• Fermentation support: increases availability of fermentable sugars for yeast, improving gas production and oven spring.
• Crumb and texture: dextrins can help improve softness and reduce firming over shelf life (anti-staling effect when optimized).
• Process robustness: can improve tolerance to flour variability and changing process conditions on industrial lines.

Key characteristics

• Type: baking enzyme (alpha-amylase) produced by fermentation.
• Standardization: supplied as standardized activity units per gram for accurate dosing.
• Form: typically powder or granulate for easy blending; liquid options may be available.
• Heat inactivation: activity is reduced during baking; the performance is achieved primarily during mixing, fermentation and early baking stages.
• Labeling: enzyme labeling rules vary by market; many regions allow processing aids with specific declaration practices.

Atlas helps bakeries and premix producers select suitable activity levels and dosage ranges for consistent production results.

Indicative specification points

Specifications depend on activity standardization, carrier and intended bakery use. Typical parameters include:

• Activity: declared in agreed units (supplier standard); consistent batch-to-batch performance.
• Appearance: free-flowing powder or granulate; color from off-white to light brown (grade-dependent).
• Odour: characteristic, free from off-odours.
• Moisture: controlled for stability and flow.
• Particle size: optimized to minimize dusting and support homogeneous mixing in flour/premixes.
• Microbiological criteria: controlled per food ingredient standards.
• Contaminants: heavy metals and relevant impurities limited according to food standards.
• Carrier system: may be wheat flour, maltodextrin or other food-grade carriers depending on grade and region (declared in documentation).

Each batch is supplied with a Certificate of Analysis (COA) and technical data sheet. Additional documentation (GMO status, allergen statements, origin, Halal/Kosher certificates where available, processing aid status and regulatory files) can be provided depending on destination market requirements.

Pan bread & toast bread

• Supports fermentation performance and improved oven spring for higher loaf volume.
• Improves crumb structure and sliceability when optimized with the flour and process.
• Helps maintain softer crumb during shelf life (anti-staling effect in combination with other improvers).

Buns, rolls & soft bakery

• Improves dough machinability and process tolerance on high-speed lines.
• Supports fine, uniform crumb and consistent bite in buns and rolls.
• Useful in enriched doughs where consistent fermentation and structure are required.

Pizza dough & flatbreads

• Supports fermentation consistency and dough handling in industrial pizza dough systems.
• Helps manage variability in flour and process conditions.

Bakery improver premixes

• Core enzyme component in improver blends with emulsifiers (DATEM/monoglycerides), oxidants (ascorbic acid) and other enzymes (xylanase).
• Supports standardized performance across different flour qualities and bakery lines.

Formulation guidance

• Dosage must be optimized by trials; too much amylase can cause gummy or sticky crumb.
• Evaluate with:
  • Dough handling window (mixing tolerance),
  • Proof stability and oven spring,
  • Loaf volume and crumb structure,
  • Crumb firmness over shelf life.
• Performance depends on flour damage starch, yeast level, sugar addition, fermentation time and bake profile.
• In improver systems, balance alpha-amylase with emulsifiers and other enzymes for best overall results.
• Regulatory: confirm enzyme status, permitted use and labeling/processing-aid requirements for each destination market.

Quality & documentation

• Supplied as baking-grade fungal alpha-amylase with standardized activity and agreed specification.
• Each batch is delivered with a Certificate of Analysis (COA) and technical data sheet.
• Documentation package can include GMO status, allergen declarations (carrier-dependent), origin, Halal/Kosher certificates where available, and processing-aid/regulatory statements.
• Manufacturing sites typically operate under recognised quality and food safety systems such as HACCP and FSSC/ISO 22000; further certifications may be available on request.
• Customers remain responsible for compliance with local regulations and labeling rules in destination markets.

Packaging, storage & logistics

• Standard packaging: bags or cartons with inner liners; specific pack sizes available on request.
• Store in a cool, dry place, away from heat and moisture to maintain enzyme activity.
• Use appropriate dust control and PPE during handling of enzyme powders.
• Shelf life is defined on the specification and COA; activity should be monitored in long storage.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export and quality documentation coordinated from Ankara.

To receive a tailored offer, please share your application (bread, buns, pizza dough, improver premix), flour characteristics, process conditions (mixing time, proofing, bake), target shelf life, annual volume, preferred packaging and documentation/certification requirements (Halal, Kosher, non-GMO, etc.) and destination markets. Our team will recommend suitable fungal alpha-amylase activity grades and support your bakery enzyme program.