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⚡ Unlock starch mastery with precision enzymatic power!
Amylase Enzyme Formula 1.5 oz is a specialized powder designed to break 1,4 carbon linkages in starch during liquefaction, producing dextrin and maltose while preserving 1,6 linkages to prevent over-processing. Perfect for starch management in storage and light beer brewing, this compact formula offers precise enzymatic action trusted by professionals.
| Age Range Description | Adult |
| Asin | B01992AJ3W |
| Best Sellers Rank | #205,356 in Health & Household (See Top 100 in Health & Household) #878 in Multi-Enzyme Nutritional Supplements |
| Brand Name | BSG |
| Customer Reviews | 4.4 4.4 out of 5 stars (165) 4.4 out of 5 stars |
| Dosage Form | Powder |
| Item Form | Leaves |
| Item Weight | 42.5 Grams |
| Manufacturer | Equichem International, Inc. |
| Manufacturer Part Number | 849731000282 |
| Model Number | 849731000282 |
| Number Of Items | 1 |
| Unit Count | 1.5 Ounce |
| Upc | 849731000282 |
User
works well
works for adding enzymes to sugar mashes to keep fermentation active.
User
Good for bread
I used this in bread making and got a softer more airy crumb. Will continue to use.
User
Perfect
Idk if it’s just me but no matter what, oat milk has a chalky texture to me. no matter what recipe I use or method I prepare it. I got this to help and it comes out sooo smooth. It also doesn’t separate as bad. I use 1tsp for 2 cups of oats. I soak in cold water for 15 minutes and then run through my juicer. I prefer NOT to rinse the oats and add fresh water. So i use the water the oats soaked in. I’ve tried rinsing and not rinsing and the rinsed oats separated horribly and it was thin milk. The several batches I did by keeping the soaking water that has the amylase in it seemed to only separate a little, were creamier, and were better tasting. Oh also, I’ve played with times and soaking for 15 minutes made the best batch. I noticed that the longer it soaked, the more it separated in the fridge. So now I only do 15 minutes soaking in cold filtered water.
User
Great for Machine-Made Bread
Works beautifully. Extends shelf life and seems to reduce crumbling. Too little of the product for the price.
User
Helps make really like donuts
Used this to make beignets and made the perfect fluffiest and lightest ones
User
Just okay.
My daughter loves oat milk so I decided to see if I could make it at home. I used the amylase enzymesto get rid of the starchy taste and naturally make to oats sweet. To start, it came in a small bag not a bottle. Through testing I found out is you have to use way more than the recommended starch conversion for it to actually convert the starch. Based off the ingredients from their website, it only 4% amylase and 96% dextrose. I find that per cup of oats you need at least 1.5tsp to properly convert the starches. This is also with heating the mixture to 150 degrees and letting it convert for hours. It takes a while for it to work and I think that it because of the small about of enzymes within the mixture. You end up with 9 grams of additional dextrose per half gallon. While it does work I will be looking for a better quality one, once I run out.
User
Works Perfectly for Oatmilk
I used 1 gram for 64 oz of Oatmilk and it turned out perfect. Heated it to 145 F and let it sit for 15 mins, I did not want it to be to sweet. I then killed the enzymes by bringing it to a boil so it wont countiusly eat the starch causing it to be sweeter.
User
great for mixing with oats to make oat milk
I use this when making my oat milk to prevent the milk from getting slimy and it actually worked
Trustpilot
5 days ago
1 day ago