Arteen Arteezyme 100AL is a fungal α-amylase obtained from special fermentation and purification of a selected strain of Aspergillus Spp. M 100 amylases are free of protease activity. M 100 amylases are available in different concentration and activity from 10.000 to 200.000 SKB.
Fungal α-amylases are, probably, the most used and well known enzymes in the bakery trade. Arteezyme 100AL is used worldwide by flour millers and bakers to increase the volume of bread. Arteezyme 100AL is a fungal α-amylases that converts starch into fermentable sugars and help yeast in increasing its gassing power. Arteezyme 100AL will be completely deactivated by normal oven temperatures (see chart). Arteezyme 100AL, as well as all Arteen Bakery Enzymes is a non – GMO product obtained from non-genetically manipulated microorganisms. Supplementation of flour with amylases like Arteezyme 100AL, is a common practice to reduce crop variation and to increase flour quality. Arteezyme 100AL is a much needed ingredient in any bread improver composition and it is used by plant-bakeries to obtain a higher volume, good looking, and appetizing bread. Arteezyme 100AL is normally available as a fine granulated product to reduce allergy risks. The following table gives an over- view on available product and dosages.