Improver

Acrylenzymes NCC


Enzymatic improver to reduce the formation of acrylamide up to 90%.

Dosage: 1% on flour weight

Dosage: 1% on flour weight

Baking temperature +120° C

Baking temperature +120° C

Reduces acrylamide

Reduces acrylamide

products AcrylEnzymes
products AcrylEnzymes
products AcrylEnzymes
products AcrylEnzymes

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)

Data sheet

Available formats:

Packaging:

DMD:

Available formats:

10 kg (COD 420 ) - on request

Packaging:

Food bag

DMD:

12 months

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