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  1. Transglutaminase -

    It is used for strengthening gluten. It also improves baking quality and texture features of bread. Reduce dough sticking. Increases the output of ready-made products and slows down hardening process.
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  2. Alpha Amylase Enzyme

    used in excellent thermal stability for liquefaction of steam jet-cooked starch. It increases wort yield and grain adjunct cooking capacity.
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