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Glucose Oxidase Enzyme

Glucose Oxidase Enzyme, is a natural enzyme produced by the fermentation of Aspergillus niger that works to strengthen the gluten network in flour.

Baked goods
• Clean label alternative to Azodicarbonamide, Potassium bromate & Ascorbic acid
• Reduces stickiness in dough
• Improves dough proofing tolerance
• Increases loaf volume
• Increases water retention
• Improves gas retention

Suggested Dosage:0.4-2g/100kg of flour

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