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    Alphamalt A7010 - PDS PDF

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    Edwar André Pgal
    mühlenchemie produces Alphamalt A 70f 0, a baking enzyme powder made from alpha-amylase that is standardized with heat-treated wheat flour. The product has a target alpha-amylase activity level between 95,000-105,000 U/g, comes in 25kg cardboard boxes, and has a minimum 18-month shelf life if stored cool and dry. It meets specified limits for appearance, odor, moisture content, microbial counts, and absence of pathogens.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Alphamalt A7010 - PDS PDF

    Uploaded by

    Edwar André Pgal
    268 views1 page
    mühlenchemie produces Alphamalt A 70f 0, a baking enzyme powder made from alpha-amylase that is standardized with heat-treated wheat flour. The product has a target alpha-amylase activity level between 95,000-105,000 U/g, comes in 25kg cardboard boxes, and has a minimum 18-month shelf life if stored cool and dry. It meets specified limits for appearance, odor, moisture content, microbial counts, and absence of pathogens.

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    Alphamalt A7010 - PDS.pdf

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    mühlenchemie produces Alphamalt A 70f 0, a baking enzyme powder made from alpha-amylase that is standardized with heat-treated wheat flour. The product has a target alpha-amylase activity level between 95,000-105,000 U/g, comes in 25kg cardboard boxes, and has a minimum 18-month shelf life if stored cool and dry. It meets specified limits for appearance, odor, moisture content, microbial counts, and absence of pathogens.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    268 views1 page

    Alphamalt A7010 - PDS PDF

    Uploaded by

    Edwar André Pgal
    mühlenchemie produces Alphamalt A 70f 0, a baking enzyme powder made from alpha-amylase that is standardized with heat-treated wheat flour. The product has a target alpha-amylase activity level between 95,000-105,000 U/g, comes in 25kg cardboard boxes, and has a minimum 18-month shelf life if stored cool and dry. It meets specified limits for appearance, odor, moisture content, microbial counts, and absence of pathogens.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    mhlenchemie

    makes good flours even better

    Product specification
    Product name

    Alphamalt A 70f 0

    Aticle

    0t 10021

    no.

    Description

    Baking enzyme
    Powdered enzyme preparation based on alpha-Amylase (EC 3.2.1

    .l)

    activity
    Enryme protein standardised with heat treated wheat flour

    Ingredients
    Storage

    & shelf-life

    Min. l8 months if stored cool and dry in closed original packing


    Cardboard box with PE-lnliner,25 kg net

    Packaging

    Chemical, physical & microbiological properties


    Property

    Method

    Dimension Target

    alpha-amylase
    Appearance

    SKB

    u/g

    Odour
    Loss on drying
    Total aerobic plate count
    Yeasts & Moulds

    h,

    95000 - 105000

    <14
    cfu/g

    < 50,000
    < 300

    cful21 g
    cful25 g

    negative
    negative

    cfu/g

    E. coli
    n.d.

    100,000
    yellowish to beige
    powder
    almost neutral

    130'c

    Salmonella

    Min - Max

    not determined

    ;;;: ;;r;;
    l(urt-Fischer-StraBe

    55

    ;;;;;,"*iversion

    Amtsgericht Lbeck

    HRA 1348 AH

    Kom plement

    D-22926 Ahrensburg
    + 49 (o) 41 02 I 2o2-oio
    E-l,1ail: [email protected]

    rin
    4hlenchemie Verwaltungsges. mbH
    Amtsgercht tbeck HRB 4648 AH
    6eschftsfhrer Volkmar Wywiol /

    www. mueh lenchem ie.de

    Stefan Schliesser / [ennart Kutschnsk

    Telefon: + 49 (o)

    41

    02 / 2o2-oo1

    Fax:

    BIC: HSHNDEHH
    IBAN:

    DE41

    2ro5 oooo 0737 5360 oo

    Berenberg Bank, Hamburg


    BLZ 2o1

    2oo oo, l(onto 526 13o o7

    THm[,t

    BIC: BE6ODEHH
    IBAN: DE55 2012

    oooo oo52 6130

    07

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