Baker's Sour Dough Enzymes Non-food grade and nutrients

and nutrients

Properties: Our food-grade

where it improves cleaning efficiency at lower temperatures

000 L of double cream ‡

alpha-amylase

Baker's Sour Dough Enzymes Non-food grade and nutrientsBakers 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