Baker's Sour Dough Enzymes Non-food grade 1 % soluble starch /

1 % soluble starch / hour at pH 5

Its primary applications in the food industry include improving the viscosity and clarity of fruit juices

and nutrients

Protease - digests protein into amino acids

Properties: Our food-grade

Baker's Sour Dough Enzymes Non-food grade 1 % soluble starch /Bakers Sough Dough Enzymes: Improves fermentation, volume, crust colour and shelf life. Instructions: Add 0. 55 g of product per 10 kg of flour & mix. Ingredients: Maltogenic Amylase, alpha Amylase, Xylanase, Glucose Oxidase, Wheat (gluten). Pack size: Various. Storage: 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