Starch processing enzymes, distillery enzymes, sugar processing enzymes, bakery enzymes, paper & pulp enzymes, textile enzymes, food processing enzymes, feed enzymes, nutraceuticals enzymes, detergent enzymes, digestive enzymes, dairy enzymes,.
1. Improve the operational performance of dough. 2. improve the stability of dough. 3. improve the inflation rapidity and quality of bread 4. good synergy with other enzyme or flour improver. 5. good liquidity. Recommend Dosage: 10-20 ppm (1.0-2.0g/100kg flour) Shelf Life: 12 months.