Class: Amylase
Format: Granulate
Fungamyl® Super MA
Novonesis Fungamyl® Super MA is a blend of enzymes working in synergy. It standardizes flour and improves bread volume, appearance and texture.
Product features, details and benefits
- Improved product volume, crumb structure and appearanceThis product delivers increased volume and a more uniform crumb structure. It also improves softness and bloom.
- Good dough machinability and handlingEven after a long fermentation, this product delivers a dry and balanced dough with a high proofing tolerance. It also improves dough properties including stability, extensibility and gas retention. The result is better dough handling during production.
Fungamyl® Super MA improves dough tolerance, machinability and handling. It gives more uniform crumb structure and softness.
This product contains enzymes. While enzymes are safe to use in consumer applications, they need correct handling in working environments to ensure workers’ safety.
Indeed, repeated inhalation of enzyme dust or aerosols resulting from improper handling may induce sensitization and may cause allergic type 1 reactions in sensitized individuals.
Please follow the precautionary handling recommendations below:
- Avoid breathing dust/fume/gas/mist/vapors/spray
- Avoid contact with eyes, skin, or clothing
- In case of inadequate ventilation wear respiratory protection
- IF INHALED: Remove person to fresh air and keep comfortable for breathing
- If experiencing respiratory symptoms: Call a POISON CENTER or a doctor
- Store in a dry place. Store in a closed container
- Dispose of contents/containers in accordance with local regulations
For recommendations on how to safely handle the enzyme product, please visit the guide.
Details
Fungamyl® Super MA improves dough condition. It gives your finished products improved oven spring, leading to higher volume.
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Testing one of our products in your own production is the best way to experience all the benefits.
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Bake better with biosolutions
- Reduce reliance on emulsifiers, maintain increased bread volume, and improve crumb structure with advanced dough strengthening enzymes.
- Meet demand for high-quality baked goods with tailored dough conditioning enzymes that improve dough handling and deliver consistent results across flour types and processes.
- Avoid health concerns and stay ahead of evolving regulations with solutions that help reduce acrylamide in baked goods without compromising taste or texture.
- Keep baked goods fresher for longer with freshness enzymes that extend softness, improve shelf life, and enhance consumer appeal.
- Avoid dough stickiness and improve gluten network with gluten strengthening enzymes that offer an alternative to unwanted additives.
- Stay ahead of changing market needs with innovative baking enzymes designed to help you meet evolving industry demands and consumer expectations.