DOHEP is a combination of bacterial amylase & bacterial protease derived from specific & controlled fermentation of the bacterial strains. It helps to reduce mixing time upto 25%, Improves extensibility and pliability of dough & gives better texture and shape to the product.
Store away from direct heat & sunlight, Store in cool, dry &hygienic conditions
365 days
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
production.
Enzymes, Flour Treatment Agent (INS 516)
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
production.
Enzymes, Flour Treatment Agent (INS 516)
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