---
product_id: 39470041
title: "BSG Amylase Enzyme Formula 1 lb"
brand: "bsg"
price: "142 zł"
currency: PLN
in_stock: true
reviews_count: 8
category: "Bsg"
url: https://www.desertcart.pl/products/39470041-bsg-amylase-enzyme-formula-1-lb
store_origin: PL
region: Poland
---

# Extends bread freshness by 1 day Highly concentrated 1 lb powder Breaks carbon 1,4 starch bonds BSG Amylase Enzyme Formula 1 lb

**Brand:** bsg
**Price:** 142 zł
**Availability:** ✅ In Stock

## Summary

> 🍞 Elevate your bake game—freshness and texture perfected!

## Quick Answers

- **What is this?** BSG Amylase Enzyme Formula 1 lb by bsg
- **How much does it cost?** 142 zł with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.pl](https://www.desertcart.pl/products/39470041-bsg-amylase-enzyme-formula-1-lb)

## Best For

- bsg enthusiasts

## Why This Product

- Trusted bsg brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Versatile Use Case:** Ideal for artisanal bread and beer brewing enthusiasts seeking professional results
- • **Freshness That Lasts:** Keeps homemade bread softer for an extra day without compromising crust crunch
- • **Minimalist Baking Boost:** Enhances bread texture with negligible flavor change—perfect for clean-label bakers
- • **Economical & Long-Lasting:** A little goes a long way, making 1 lb supply last through countless batches
- • **Precision Starch Breakdown:** Targets carbon 1,4 linkages for optimal starch liquefaction

## Overview

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.

## Description

Amylase Enzyme Formula 1 lb

Review: 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.
Review: Works great - Works amazing. A little really goes a long way too.

## Features

- Breaks carbon 1, 4 linkage in starch during liquefication
- Leaves 1, 6 links, therefore self-limiting
- 1 lb

## Technical Specifications

| Specification | Value |
|---------------|-------|
| 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 |

## Product Details

- **Brand:** BSG
- **Flavor:** Unflavored
- **Unit Count:** 16 Ounce
- **Item Form:** Powder
- **Item Weight:** 16 ounces
- **Item dimensions L x W x H:** 4 x 1 x 9 inches
- **Product Benefits:** pH Balance
- **Age Range (Description):** Adult
- **Number of Items:** 1
- **Specific Uses For Product:** Beer Brewing

## Images

![BSG Amylase Enzyme Formula 1 lb - Image 1](https://m.media-amazon.com/images/I/619M2BKolaL.jpg)

## Questions & Answers

**Q: Alpha or Gluco amylase? Alpha or beta? I can't get this to convert rice**
A: Just Alpha. Mash at 140F/60C.

**Q: Is this good for baking cookies?**
A: How much of this product would you use in a batch of chocolate chip cookies? Thank you

**Q: What is the highest temperature before you "kill" it?**
A: Usually about 155 to 160. Anything above that will kill it.

**Q: What temperature does this work best at**
A: 165 degrees

## Customer Reviews

### ⭐⭐⭐⭐⭐ Best of the experimental bread conditioners so far
*by T***E on January 10, 2025*

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.

### ⭐⭐⭐⭐⭐ Works great
*by M***S on June 25, 2025*

Works amazing. A little really goes a long way too.

### ⭐⭐⭐⭐⭐ Amylase is very important for converting starches to sugar
*by J***N on January 20, 2026*

Amylase converts starches to usable sugars for home brewing

## Frequently Bought Together

- Amylase Enzyme Formula 1 lb
- Fermax Yeast Nutrient, 1lb
- Red Star Distiller's Yeast (DADY), 1 lb.

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---

*Product available on Desertcart Poland*
*Store origin: PL*
*Last updated: 2026-01-25*