DOHEP is a combination of bacterial amylase & bacterial
protease derived from specific & controlled fermentation of
the bacterial strains.
30-50g/100kg flour (Depending on flour quality)
DOHEP is standardized at 60,000 NPU/gm. It has both exo and
endo peptidase activity. It is used in biscuit industry for cracker
Enzymes, Flour Treatment Agent (INS 516)