Amylase, Granulate

Fungamyl® Super MA

dynamic product
Disclaimer: Packaging in images is for visual representation only and may not reflect actual product packaging.

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 appearance
This product delivers increased volume and a more uniform crumb structure. It also improves softness and bloom.

Good dough machinability and handling
Even 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.

Details

Fungamyl® Super MA improves dough condition. It gives your finished products improved oven spring, leading to higher volume. 

All our products for dough conditioning

Enzymes play a key role in improving dough machinability and dough-handling properties. Find out more.

Improved product volume, crumb structure and appearance
Good dough machinability and handling
Suitable for organic products

Granulate

Fungamyl® Super MA

Improved product volume, crumb structure and appearance
Good dough machinability and handling
Suitable for organic products
Improved product volume, crumb structure and appearance
Good dough machinability and handling
Suitable for organic products
Improved product volume, crumb structure and appearance
Good dough machinability and handling
Suitable for organic products
Improved product volume, crumb structure and appearance
Good dough machinability and handling
Suitable for organic products

Testing one of our products in your own production is the best way to experience all the benefits.

One more step…

To complete the get in touch form or sign up, please click on the button below to enable cookies.