GA-6000FG – GLUCOAMYLASE FOR BAKERY, ALCOHOL & BEER FERMENTATION

Glucoamylase GA-6000FG is a powdered enzyme product used in food produced from the microorganism strain Aspergillus niger using submerged fermentation, extraction and purification techniques. GA-6000FG has a high conversion rate from starch substrate to fermentable sugar.
This can hydrolyze the α-D-1,4 glucosidic bond from the non-reducing end of starch. It can also slowly hydrolyze the branched α-D-1,6 glucoside bond of starch and cleave the α-1,3 bond to release glucose.

PRODUCT FEATURES
Enzyme Ingredients: Glucoamylase
System name: EC3.2.1.3, 1,4-alpha-D-glucan glucohydrolase
Active potency: ≥ 600,000 U/gr
Sensory description: powder, light yellow color
Humidity: < 8%
Color may vary according to each production batch. Color intensity does not affect the quality of enzyme activity

EFFECT OF TEMPERATURE
GA-6000FG can operate at temperatures of 30-65°C, with an optimal temperature range of 58-62°C.

INSTRUCTIONS FOR USE
GA-6000FG is used to saccharify starch from various raw materials such as corn, milo, barley, wheat, rice, potatoes and tapioca.
GA-6000FG offers the following benefits for baking production:
Increase glucose content, thereby providing enough nutrients for yeast fermentation;
Beneficial to the Maillard reaction, improving crust color and flavor of bread
Enhance fermentation ability, increase loaf volume after baking.
Can be used in frozen dough and promotes yeast fermentation.

GA-6000FG is designed to ensure the following benefits in wine production and beer fermentation:
● Increase fermentation speed
● Increase wine production
● Decomposes starch/dextrin effectively
● Little starch remains after distillation
● Improved performance in pre-saccharification process

RECOMMENDED DOSAGE
[Baking production] Recommended dosage is 2∼4.5g/ 100kg of flour.
[Wine and beer production] Dosage from 0.25 to 0.3kg/Ton of raw materials.
The actual enzyme dosage depends on the nature of the raw material, temperature, reaction time and pH of the saccharification/fermentation process.

TECHNICAL SPECIFICATIONS FOR PACKING & STORAGE
Standard packaging is 20kg carton or 20kg paper bag with PE layer inside.
Normal shelf life is 24 months at 0∼25°C in original packaging, tightly closed and unopened, away from direct sunlight. Its shelf life will be extended if stored properly at 0∼10°C.
Store in a cool, dry place. Storage under adverse conditions such as high humidity and temperature may result in higher dosage requirements.