Baker's Amylase Glucose Isomerase ‡ at 37 deg

‡ at 37 deg

ISO22000 certified

Its primary applications include fruit juice clarification

Potatoes contain primarily amylose and amylopectin

and extends shelf life in confectionery

Baker's Amylase Glucose Isomerase ‡ at 37 degBakers Amylase: Scientifically formulated powder which breaks down starch, improves dough elasticity and bread texture. Instructions: Add 4 40 mg of product per kg of flour to your mix. Ingredients: Baker's Amylase, Wheat (gluten). Pack size: Various. Storage: Store at 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