Amylase, Xylanase, Granulate

Fungamyl® Super MA

Fungamyl® Super MA is a blend of enzymes working in synergy. It standardizes flour and improves bread volume, appearance and texture. 

 
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Description Key benefits

Fungamyl® Super MA improves dough tolerance, machinability and handling. It gives more uniform crumb structure and softness. 

  • Good dough machinability and handling

    Even after a long fermentation, this product delivers a dry and balanced dough with a high proofing tolerance. It also improves dough properties including stability, extensibility and gas retention. The result is better dough handling during production. 

  • Improved product volume, crumb structure and appearance

    This product delivers increased volume and a more uniform crumb structure. It also improves softness and bloom.

Details

Fungamyl® Super MA improves dough condition. It gives your finished products improved oven spring, leading to higher volume. 

All our products for dough conditioning

Enzymes play a key role in improving dough machinability and dough-handling properties.
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