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June 14, 2018

15/06/2018: DeutscheBack reduces acrylamide in bakery products

With Innovase ASP DP, DeutscheBack GmbH & Co. KG now offers manufacturers of bakery products an enzyme system that prevents the formation of acrylamide in baked goods such as biscuits, wafers, bread and rolls.
 

DeutscheBack offers manufacturers of bakery products an enzyme system that prevents the formation of acrylamide in baked goods such as biscuits, wafers, bread and rolls.
Image credit: © Alle Rechte vorbehalten

A simple dosing makes the new solution easier for bakers to use than enzyme concentrates and enables adherence to the statutory tolerances for acrylamide without extra work. In April 2018 the new acrylamide regulation 2017/2158 came into force throughout the European Union.


Read the full article on the Milling and Grain website, HERE.
 

The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine Milling and Grain
which is published by Perendale Publishers Limited.


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