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Enzymes for Research, Diagnostic and Industrial Use

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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