Transglutaminase (TG enzyme) for bakery and noodles

Transglutaminase(TG-M) Food enzyme Used for bakery and noodles Texture improvement CAS:80146-85-6

Application:

Transglutaminase(TG-M) can be used in a diverse range of wheat flour products.

Texture improvementRetains shape and texture after bakingLess crumb after cuttingHolds original flavor (locks in your  product’s good taste)

Storage:

Keep under 10°C or freeze both opened & unopened

Shelf-life:

12 month from manufacturing date in the original unopened package

        

Transglutaminase (TG enzyme) for bakery and noodles