Its important to add the right amount of baking enzyme to extract the properties you are seeking. To help guide you we have generated a table outlining how much to add for each product per kg of flour.
Alternatively, see our pdf leaflet here.
| Product | Key Benefits | Product / kg of flour |
| Baker's Enzymes |
|
1 g |
| Baker's Amylase |
|
4-40 mg |
|
Baker’s Amyloglucosidase |
|
100-300 mg |
| Baker’s Cellulase |
|
50-150 mg |
| Baker’s Glucose Oxidase |
|
30-500 mg |
| Baker’s Lipase |
|
3-30 mg |
| Baker’s Maltogenase |
|
100-300 mg |
| Baker’s Protease |
|
300-800 mg |
| Baker’s Transglutaminase |
|
10-25 mg |
| Baker’s Xylanase |
|
20-80 mg |