🍞 Elevate your bake game—freshness and texture perfected!
BSG Amylase Enzyme Formula is a potent 1 lb powder designed to break down starch by targeting carbon 1,4 linkages, enhancing bread softness and extending freshness by about a day. It maintains crust crunch and flavor neutrality, making it a favorite among home bakers and brewers who want clean, effective conditioning without excess additives.
| ASIN | B01N9NQYQR |
| Age Range Description | Adult |
| Best Sellers Rank | #54,041 in Health & Household ( See Top 100 in Health & Household ) #233 in Multi-Enzyme Nutritional Supplements |
| Brand | BSG |
| Brand Name | BSG |
| Color | White |
| Customer Reviews | 4.6 out of 5 stars 1,236 Reviews |
| Dosage Form | Powder |
| Flavor | Unflavored |
| Included Components | Contains 1 packs of enzyme |
| Item Dimensions | 4 x 1 x 9 inches |
| Item Form | Powder |
| Item Height | 9 inches |
| Item Nype Name | Amylase Enzyme Formula 1 lb |
| Item Weight | 16 ounces |
| Item dimensions L x W x H | 4 x 1 x 9 inches |
| Manufacturer | BSG HandCraft |
| Model Name | Amylase Enzyme Formula 1 lb |
| Number of Items | 1 |
| Product Benefits | pH Balance |
| Specific Uses For Product | Beer Brewing |
| UPC | 751313236883 849731004945 |
| Unit Count | 16 Ounce |
T**E
Best of the experimental bread conditioners so far
I don't want any excessive ingredients in my bread. Isn't that a big part of why we bake it ourselves? But unfortunately homemade bread just doesn't stay fresh very long (not that the chickens mind), but rather than buy a premixed 'dough conditioner' I decided to try individual additives in different ratios to the weight of the flour. I have been testing amylase enzyme (obviously), sodium alginate, ascorbic acid, and sunflower lecithin. I am still testing things, as I only bake for our family so its not that much bread. But the amylase enzyme has not altered the best characteristics of my favorite rustic boule (just a basic crusty dinner bread) as much as the others. It does soften the crust somewhat but not so much it loses the crunch. And the inside is very soft with a smaller crumb that makes it that much better the next morning for toast or sandwiches. Just a little chewier than the bread is without it, which is exactly what I was looking for. Fkavor change is negligible. Also, the loaf stays softer for about an extra day, which is plenty of time to eat it up. Again, I have a lot more testing to do before I am content to say what is the 'best' for our baked goods. For sandwich bread, for instance, I havent tested it much yet. But overall, the amylase enzyme has had a positive impact of the quality of my bread so far. Its worth a try anyway if you are a baker. And a little bit goes a very long way in a recipe (so far I have kept the amounts I add to about 1/4-1/2 of that suggested by online sources), so a bag of this will last us a very long time.
M**S
Works great
Works amazing. A little really goes a long way too.
J**N
Amylase is very important for converting starches to sugar
Amylase converts starches to usable sugars for home brewing
B**E
Works great for baking
Works well for bread baking. I don’t like that it has dextrose but have not had luck finding one without.
R**N
Is guarantee to distill and make wine
Is there a useful and distilling and making wine can't do it without it.
B**G
Fast deliveries
Great product
R**V
Good prices
Good buy
D**J
It is dextrose and not white sugar okay
Please do not call dextrose - white sugar - as it does taste different than white sugar 🙂 so it pass the taste test 🙃. Okay
