Arteezyme 100GA
Arteezyme 100AL
November 7, 2017
Arteezyme 200
November 11, 2017
Arteezyme 100GA is a highly concentrated amyloglucosidase or glucoamylase derived from a selected strain of Aspergillus.
Glucoamylase (1,4-a-glucan glucohydrolase), like Arteezyme 100GA removes glucose units from starch chains.
Arteezyme 100GA is highly water soluble and very stable in dry and cool conditions.
Arteezyme 100GA has many applications in bakery the most important of which are:
Increased availability of glucose in the dough/bread promotes Maillard reactions and improves crust color, bread flavor and appearance.
Addition of Arteezyme 100GA improves initial softness and perceived freshness of bread crumb.
Arteezyme 100GA is extremely important in frozen dough and frozen part baked goods to improve quality and reduce damages due to freezing conditions and storage.
Arteezyme 100GA, however, is NOT a substitute for alpha-amylase and should be used together with standard alpha-amylase.
| application | effects |
| Flour milling | improve initial softness, increase crumb tenderness |
| bread baking-color | improve crust bread color, increase Millard-type reactions |
| bread baking- baguettes | improve crust structure, color, better crumb structure, better overall quality |
| frozen dough | reduce crust separation, reduce blistering, improve crust color |
| frozen part baked bakery | improve product appearance, crust color, reduce crust separation |
