Baker's Sour Dough Enzymes Non-food grade helping reduce harsh chemicals

helping reduce harsh chemicals

Properties: Protein glutaminase is a powerful enzyme solution that enhances protein functionality by improving solubility

Its key benefits include extending shelf life by reducing glucose levels and limiting microbial growth

* where 1 U is the amount of enzyme required to release 1 μmol of glucose from lactose per minute

Baker's Sour Dough Enzymes Non-food grade helping reduce harsh chemicalsBakers Sough Dough Enzymes: Improves fermentation, volume, crust colour and shelf life. Instructions: Add 0. 55 g of product per 10 kg of flour & mix. Ingredients: Maltogenic Amylase, alpha Amylase, Xylanase, Glucose Oxidase, Wheat (gluten). Pack size: Various. Storage: 4 25C away from sunlight. Use within 12 months. Causes skin irritation Causes serious eye irritation May cause respiratory irritation. May cause allergy or asthma symptoms or breathing