Fungal amylase is a type of enzyme that breaks down starch into simple sugars, such as glucose and maltose. In baking, it is particularly useful as it can break down the starches in flour, which helps to improve the texture, volume, and consistency of baked goods. 

Fungal amylase is commonly used in baking for the following purposes: 

Improve dough handling and fermentation: Fungal amylase can break down the long, complex chains of starch molecules in flour into simpler sugars, which yeast or other microorganisms can use as a nutrition source. This helps to improve the dough's handling properties, promote faster fermentation, and enhance the flavor and aroma of the final product. 

Enhance shelf life: Fungal amylase can also improve the shelf life of baked goods by reducing the amount of starch that remains in the finished product. This helps to prevent staling and maintain the texture and freshness of the product for a longer period. 

Standardize flour quality: Fungal amylase can be used as a tool for wheat flour standardization, helping to ensure consistent baking performance across different batches and varieties of flour. By measuring the enzyme activity of different flours and adjusting the amount of added fungal amylase accordingly, bakers can achieve better control over the final product's characteristics, such as the crumb structure, crust color, and flavor. 

Sunson is able to prove the performance of fungal amylase by its own well formulated baking fungal amylase to improve dough handling, fermentation, shelf life, and flour quality. The product makes it a crucial tool in the baker's arsenal, allowing for higher-quality, more consistent, and inviting baked goods.