Describe:
Maltogenic Amylase MAM100 is a breakthrough solution in the bread industry, helping to extend shelf life and maintain product softness. Compared to traditional alternatives such as DATEM and SSL, MAM100 not only increases product shelf life but also improves breadcrumb quality. This article will help you better understand the positive effects of Maltogenic Amylase MAM100 and why you should use it in your bread production process.
- Extend Bread Shelf Life:
MAM100 has the ability to create maltooligosaccharide sugar derivatives in bread, helping to control the firmness of the product. This allows you to extend the shelf life of your bread without worrying about the product becoming dry or hard after a while. Using MAM100 is an effective solution to optimize production processes and reduce waste.
- More Flexible Bread:
Not only does it help extend shelf life, but Maltogenic Amylase MAM100 also helps maintain the softness of bread. This creates a more moist and delicious experience for your customers. You can be confident that your products will always retain their freshness even after a long time.
- Better Alternative to DATEM and SSL
MAM100 is not only an effective solution but also a better alternative to substances such as DATEM and SSL. This product does not contain nanoparticles and does not cause localization, helping you maintain consistency and quality in your products.
With Maltogenic Amylase MAM100, you can ensure that your bread will always be delicious, and soft and have a longer shelf life. Contact us today for more details on how MAM100 can improve product quality and create economic benefits for your business.
Maltogenic Amylase MAM100 helps extend the shelf life of bread. The shelf life when using MAM100 will be longer than when using DATEM and SSL, keeping the bread soft and flexible.
Comparison of bread with and without using MAM100
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