Baker's Xylanase Brewing pH Range: 6

pH Range: 6

improving texture and shelf life

* Where 1 unit of of invertase is the amount of enzyme required to release 1 μmol of reducing sugars per minute under defined conditions

6 glycosidic bonds in starch

making them suitable for lactose-intolerant consumers

Baker's Xylanase Brewing pH Range: 6Bakers Xylanase: Scientifically formulated enzyme powder which improves dough quality, increases bread volume and prolongs shelf life. Instructions: Add 20 80 mg of product per kg of flour to your mix. Ingredients: Baker's Xylanase, Wheat (gluten). Pack size: Various. Storage: Store at 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