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- Baked in Science: Enzymes as Emulsifier Replacement Technologies
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Enzymes as Emulsifier Replacement Technologies
Learn more about how enzymes can help to reduce and replace emulsifiers in your baked goods from Novozymes' expert Iannis Samakidis. He also answers a few of the most asked questions about enzymes in baking industry such as:
- How can enzymes extend shelf life?
- How do they effect flour?
- Why are they so specific?
And more! Visit the link below to learn more about how the science of enzymes can help you reduce your dependence on emulsifiers.