Baker’s Sough Dough Enzymes: Improves fermentation, volume, crust colour and shelf life.  

Instructions: Add 0.55 g of product per 10 kg of flour & mix.

Ingredients: Maltogenic Amylase, alpha-Amylase, Xylanase, Glucose Oxidase, Wheat (gluten).

Pack size: Various.

Storage: 4-25°C away from sunlight. Use within 12 months. 

Causes skin irritation / Causes serious eye irritation / May cause respiratory irritation. May cause allergy or asthma symptoms or breathing difficulties if inhaled. In case of inadequate ventilation, wear respiratory protection. Avoid breathing dust or mist. Wear suitable protective clothing, gloves and eye / face protection. Rinse eyes immediately and copiously with clean water for 15 minutes. Emergency contact +44 (0)771384694