BAKEMYL™ PGL14 BG

Home/ Enzyme Products/ BAKEMYL™ PGL14 BG
Introduction
Phospholipase for dough stability and volume. Reduction of emulsifiers such as DATEM or SSL

At a glance

Market Sectors
Food Baking
Applications
Bread
Form
powder
Request a sample
Shipping Address
Sign up to our newsletter
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.