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

Data sheet

Available formats:

Packaging:

DMD:

Available formats:

10 kg (COD 420 ) - on request

Packaging:

Food bag

DMD:

12 months

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