MALTOGENIC AMYLASE MAM100

Maltogenic Amylase MAM100 is a breakthrough solution in the bread industry, helping to extend the shelf life and maintain the softness of the product. Compared to traditional alternatives such as DATEM and SSL, MAM100 not only increases product shelf life but also improves breadcrumb quality.

Extend bread shelf life:
MAM100 has the ability to create maltooligosaccharide sugar derivatives in bread, helping to control the hardness 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 help optimize production processes and reduce waste.

Bread is more versatile:
Not only does it help prolong storage time, Maltogenic Amylase MAM100 also helps maintain the softness of bread. This creates a moister and more delicious experience for your customers. You can be confident that your product will stay fresh for 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 is nano-particle free and non-localizing, helping you maintain consistency and quality in your products.

With Maltogen Amylase MAM100, you can ensure your bread will always be delicious, 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.