Enzyme blend for flour

Cat No.

BAK-1716

Description

Hemicellulase and alpha-amylase activity acts on flour pentosans and starch to improve dough elasticity and volume of yeast-raised baked goods.

Abbr

Enzyme blend for flour

Applications

Extend Shelf Life

Appearance

powder or liquid

Package

25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form).

Synonyms

flour; for flour; Enzyme blend for flour; Hemicellulase and alpha-amylase; Extend Shelf Life; improve dough elasticity; dough; dough elasticity; BAK-1716

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Contact Us 45-1 Ramsey Road, Shirley, NY 11967, USA
Email: info@creative-enzymes.com
Tel: 1-631-562-8517 1-516-512-3133
Fax: 1-631-938-8127

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