Buy anything from 5,000+ international stores. One checkout price. No surprise fees. Join 2M+ shoppers on Desertcart.
Desertcart purchases this item on your behalf and handles shipping, customs, and support to Bolivia.
⚡ Unlock starch’s potential with precision enzyme power!
BSG Amylase Enzyme Formula is a 1.5 oz powder designed to selectively break down starch by targeting carbon 1,4 linkages during liquefaction, leaving 1,6 linkages intact to self-limit activity. Perfect for managing starch in storage or enhancing fermentation in light beers, it ensures controlled enzymatic action for optimal results in brewing and food applications.
| Age range (description) | Adult |
| Brand | BSG |
| Dosage form | Powder |
| Item form | Leaves |
| Item weight | 42.5 Grams |
| Number of Items | 1 |
W**R
works well
works for adding enzymes to sugar mashes to keep fermentation active.
A**R
Good for bread
I used this in bread making and got a softer more airy crumb. Will continue to use.
B**Y
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.
D**E
Great for Machine-Made Bread
Works beautifully. Extends shelf life and seems to reduce crumbling. Too little of the product for the price.
R**N
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.
Trustpilot
5 days ago
2 weeks ago