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.
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.
 |
| 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.
For additional daily news from milling around the world: global-milling.com
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