Baker's Sour Dough Enzymes Non-food grade Its superior stability across broad

Its superior stability across broad pH and temperature ranges ensures reliable performance in demanding industrial environments

Its primary applications in the food industry include improving the viscosity and clarity of fruit juices

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

helping reduce gas and bloating

and other organic soils

Baker's Sour Dough Enzymes Non-food grade Its superior stability across broadBakers 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