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Glucoamylase GA®

Glucoamylase GA® is a family of four glucoamylases that has a high conversion rate of starch into fermentable sugars. Glucoamylase GA® is a powdered enzyme specially designed for baking industry.   


Glucoamylase GA® is a robust glucoamylase produced from a selected strain of Aspergillus niger.

Glucoamylase GA® reduces firming caused by starch retrogradation and the dextrose produced provides nutrients for yeast.


  • Increases sugar content in doughs

  • Provides sufficient nutrients for yeast fermentation

  • Enhances Maillard reaction resulting in improved skin color and flavor of the bread

  • Enables yeast to work fast in frozen doughs

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