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Enzymes for Research, Diagnostic and Industrial Use

Enzyme blend for dough

Cat No.
BAK-1717
Description
Powder enzyme blend used in flour, pre-mixes and bread improvers to reduce viscosity of dough gluten/pentosan complexes.It enhances dough-rising capacity, increases loaf volume, and improves crumb structure.
Abbr
Enzyme blend for dough
Applications
Retain Freshness
Appearance
powder or liquid
Package
25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form).
Synonyms
dough; Enzyme blend for dough; Retain Freshness; flour enzyme; enhances dough-rising; enhances dough-rising capacity enzyme; increases loaf volume enzyme; loaf volume; BAK-1717
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