Fungal amylase: locut. Fungal amylase comes from the multiplication of small microscopic fungi called aspergillus. These enzymes produce more fermentable sugars than the amylases from malt. No dosage rule is fixed, but its use is not authorized in traditional bread.
Action: fungal amylase improves the fermentative activity of bread dough and contributes to better coloring of the bread crust....
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