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⚡ Unlock the power of precision starch mastery!
Amylase Enzyme Formula 1 lb is a high-quality enzyme designed to selectively break down starch by targeting carbon 1,4 linkages while preserving 1,6 linkages, providing controlled liquefaction. Perfect for professional chefs and food innovators, this 1-pound bulk formula from BSG HandCraft ensures consistent, reliable performance in cooking, baking, and food processing applications.
| ASIN | B01N9NQYQR |
| Best Sellers Rank | #70,613 in Health & Household ( See Top 100 in Health & Household ) #304 in Multi-Enzyme Nutritional Supplements |
| Brand | BSG |
| Brand Name | BSG |
| Customer Reviews | 4.7 out of 5 stars 1,292 Reviews |
| Included Components | Contains 1 packs of enzyme |
| Item Form | Powder |
| Item Type Name | Amylase Enzyme Formula 1 lb |
| Item Weight | 16 ounces |
| Manufacturer | BSG HandCraft |
| Model Number | Amylase Enzyme Formula 1 lb |
| Part Number | B01N9NQYQR |
| UPC | 751313236883 849731004945 |
| Unit Count | 16 Ounce |
R**Y
Best of the experimental bread conditioners so far
I don't want any excessive ingredients in my bread. Isn't that a big part of why we bake it ourselves? But unfortunately homemade bread just doesn't stay fresh very long (not that the chickens mind), but rather than buy a premixed 'dough conditioner' I decided to try individual additives in different ratios to the weight of the flour. I have been testing amylase enzyme (obviously), sodium alginate, ascorbic acid, and sunflower lecithin. I am still testing things, as I only bake for our family so its not that much bread. But the amylase enzyme has not altered the best characteristics of my favorite rustic boule (just a basic crusty dinner bread) as much as the others. It does soften the crust somewhat but not so much it loses the crunch. And the inside is very soft with a smaller crumb that makes it that much better the next morning for toast or sandwiches. Just a little chewier than the bread is without it, which is exactly what I was looking for. Fkavor change is negligible. Also, the loaf stays softer for about an extra day, which is plenty of time to eat it up. Again, I have a lot more testing to do before I am content to say what is the 'best' for our baked goods. For sandwich bread, for instance, I havent tested it much yet. But overall, the amylase enzyme has had a positive impact of the quality of my bread so far. Its worth a try anyway if you are a baker. And a little bit goes a very long way in a recipe (so far I have kept the amounts I add to about 1/4-1/2 of that suggested by online sources), so a bag of this will last us a very long time.
R**K
Fast delivery
Very fast shipment. Good price.
M**Y
Great value
Great value
B**E
Works great for baking
Works well for bread baking. I don’t like that it has dextrose but have not had luck finding one without.
S**N
Great buy
Does it's job
J**N
Amylase is very important for converting starches to sugar
Amylase converts starches to usable sugars for home brewing
R**V
Good prices
Good buy
R**N
Is guarantee to distill and make wine
Is there a useful and distilling and making wine can't do it without it.
M**R
That the bread keep fresh
It works well with making bread
D**D
Turned starch into suger
Works perfect
M**X
It’s arrived.
There’s a pound of it.
J**D
Doesn't work
I've been using amylase in my home brew beer for 2 years now. Great results and my blood sugar has been fine drinking the beer. However, this stuff is junk, it simply doesn't work. I expected better from amazon.
Trustpilot
1 week ago
3 weeks ago