800000u g bakery enzyme

...Bakery Enzyme is its ability to improve the texture and crumb structure of baked goods. The enzymes in the product help break down the gluten molecules, resulting in a softer, more tender crumb. This makes the product ideal for use in gluten-free or low-gluten baked goods. In addition to improving texture, Bakery Enzyme also helps extend the shelf life of bread. The enzymes......

Description: Papain is extracted from immature papaya fruit milk and is widely present in the roots, stems, leaves, and fruits of papaya. White to light brown powder or liquid, with a hydrogen sulfide odor, soluble in water and glycerol, with certain ......