MYCOZYME EQUIVALENT are mainly used to hydrolyze starch to produce maltose, glucose, and syrups, as well as dextrin, beer, rice wine, alcohol, soy sauce, vinegar, fruit juice, and monosodium glutamate (MSG). They are also used in bread production to improve dough, such as reducing dough viscosity, accelerating fermentation, increasing sugar content, and slowing down bread staling. In infant formula, they are used for the pretreatment of cereal ingredients. Additionally, they are used in vegetable processing. Dosage: Based on Bacillus subtilis α-amylase (6000 IU/g), the addition amount is approximately 0.1%.
