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Baker’s Amylase: Scientifically formulated powder which breaks down starch, improves dough elasticity and bread texture.
Instructions: Add 4–40 mg of product per kg of flour to your mix.
Ingredients: Baker's Amylase, Wheat (gluten).
Pack size: Various.
Storage: Store at 4–25°C away from sunlight. Use within 12 months.
Causes skin irritation / Causes serious eye irritation / May cause respiratory irritation. May cause allergy or asthma symptoms or breathing difficulties if inhaled. In case of inadequate ventilation, wear respiratory protection. Avoid breathing dust or mist. Wear suitable protective clothing, gloves and eye / face protection. Rinse eyes immediately and copiously with clean water for 15 minutes. Emergency contact +44 (0)771384694
Application guides
Supporting technical guides
Baking and flour functionality
Amylase, Xylanase and Cellulase in Baking: Different Jobs in Dough
Compare amylase, amyloglucosidase, xylanase and cellulase in baking. Match each activity to starch, sugar or fibre-related dough objectives.
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Enzyme science · Deep dive
Alpha-amylase: structure, mechanism and industrial uses
Rapid internal chain cleavage makes starch slurries easier to pump and prepares them for brewing, glucose production, cereal drinks and removal of starch-based stains.
Read technical guide