DENABAKE EXTRA™

DENABAKE EXTRA™

Improves bread quality

DENABAKE EXTRA is a microbial G4 amylase with functionality for starch hydrolysis to produce maltotetraose.
It can be used in breads to improve volume, softness, or texture; to prevent staleness; and as an alternative to malt.

・Please contact us for information on the regulatory status for any countries of interest.

Brand Company

HAYASHIBARA CO., LTD.

INFORMATION

Enzyme Name

Exomaltotetraohydrolase(G4-Amylase)

Appearance

Powder

Shelf Life

12 months after production date

Storage Condition

Under the condition of protecting from the light, and keeping in the cool place (below 15℃). 

Packaging Description

1kg (Fiber drum)
10kg (Fiber drum)

Case Study

Improving the Shelf Life of Bakery Products

BENEFITS

  • Increases bread volume and softness

  • Prevents staleness and improves texture of breads

  • Effective against fungal growth in breads

  • Shortens rising time; enhances proving and stability of dough

  • Improves rising and stability of frozen dough

  • Imparts sweetness to low GI breads

APPLICATION

BAKERY
ASK QUESTIONS
Contact us for product information or sample requests.

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