Enzymatic improver to reduce the formation of acrylamide up to 90%.
Dosage: 1% on flour weight
Baking temperature +120° C
AcrylEnzymes is the natural improver that makes your bakery products healthier. Thanks to our advanced enzymatic technology, it reduces the formation of acrylamide up to 90% while preserving taste, smell and fragrance of the products. It is particularly suitable for all bakery products subject to high cooking temperatures, such as: biscuits, crackers, rusks, crispbreads and snacks.
Natural and clean label improver for bakery products
Recommended for all bakery products subjects to high cooking temperatures (> 120° C)
10 kg (COD 420 ) - on request
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