Amylase is a concentrated, food grade enzyme complex designed for modern gastronomy to break down starches in simpler sugars (dextrins and maltose/glucose). Used primarily in modern gastronomy, it improves bread texture, accelerates fruit ripening, creates smooth, creamy textures in purées (like hummus), and enhances fermentation, typically applied at a dosage of 0.1–5%.
Product of Spain
