Processing aid
AcrylEnzymes
Enzymatic processing aid to reduce acrylamide formation by up to 90%.
The enzymatic processing aid that reduces acrylamide
AcrylEnzymes NCC is the enzymatic processing aid for breadmaking that makes your baked goods even healthier. Thanks to advanced enzyme technology, this processing aid reduces acrylamide formation by up to 90% while preserving taste, aroma and crispness. Acrylamide is a toxic substance that forms when foods are cooked at high temperatures. AcrylEnzymes NCC is particularly suitable for all baked goods exposed to high baking temperatures (above 120° C).
Enzymatic processing aid for natural, clean-label bread.
Ideal for crisp baked goods such as biscuits, crackers, rusks, crispbreads, snacks, etc.
Available sizes
CodeSizePackagingShelf life
COD. 42010 kgFood-grade bag12 months
Breadmaking
3D Enzymes
Enzymatic bread improver for bread that is crusty on the outside and soft on the inside.
