OM zyme a
Our Unique Range of Amylases
OMZyme AF, a classic fungal amylase, and Omega AB, a bacterial amylase, work by breaking down starch into dextrins through their action on the 1,4-glycosidic bonds in the starch structure.
Optimizing Wheat Starch
The largest component of wheat flour is the starch, The starch consist mainly From glucose units , starch is two types, amylose and amylopectin, our OMZyme A(amylases range)improve the starch according to A different applications.
Enzymatic Starch Breakdown
Our first solution OMZyme AF which is classic fungal amylase and OMZme AB which is bacterial amylase to break down the starch into dextrins by acting on the gluecosidic bonds 1,4 in stach structure.
Glucose Yield Enzyme
Our OMZyme AMG which is amyloglucosidase break down the starch into glucose by acting on the terminal gluecosidic bonds 1,4 in stach structure
Anti-Staling Enzyme
Our OMZyme A FRESH unique maltogenic amylase range acts on amylopectin breaking down glucosidic bond 1,6 and 1,4 to prevent the retransformation of gelled amylopectin into crystalline amylopectin,and transfer as well the amylopectin into amylose.
Glucose Yield Enzyme
Our OMZyme A SOFT unique maltogenic amylase range acts on amylopectin breaking down glucosidic bond 1,6 and 1,4 to prevent the retransformation of gelled amylopectin into crystalline amylopectin,and transfer as well the amylopectin into amylose.
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Baking Chemistry
In baking, chemistry is the secret ingredient that transforms
flour and water into art.