Baker's Croissant Starch processing This advanced concentrate

This advanced concentrate

Activity: 400

Certification: Food grade ISO2200 certified

glucoamylase and protease to maximise full flavour profiles and yields for brewing and distilling

Whether you work in dairy

Baker's Croissant Starch processing This advanced concentrateBakers Croissant Enzymes: Improves volume crust colour and shelf life. Instructions: Add 0. 65 g of product per 10 kg of flour & mix. Ingredients: Maltogenic Amylase, alpha Amylase, Lipase, Xylanase and 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 difficulties if