November 18, 2023 - 3:40am
Percentage of Amylase Enzyme to add
I have been allover the place with Amylase Enzyme, I put 1.2% (as per my teacher)and destroyed the dough, does anyone know the right percentage? Please help
Share
I have been allover the place with Amylase Enzyme, I put 1.2% (as per my teacher)and destroyed the dough, does anyone know the right percentage? Please help
The Modernist Pantry, which certainly knows its baking chemicals, says, "Amylase comes in two forms. The first being the straight up enzyme, amylase. It comes in a liquid form and can be added to the liquid in any bread recipe. It should be used in a very low ratio (about 0.1-0.25%) to the total weight of the flour in the recipe".
That would be 10x less than what you tried.
I will try 1 gram per kilo, thank you