The product of the main ingredients of fungal a-amylase is the Aspergillus niger obtained A filtered high-purity fungal a-amylase preparation, and filled with inert material complex mix to the main function to improve the baking quality of flour. make the dough to ferment for a continuous generation of dextrin and maltose, and then converted to glucose, as the fermentation of yeast required for a source of energy. also to improve operational performance, the system structure is more soft, bigger, better flexibility, high-quality flour products taste better