Can enzymes used in dough conditioners in a bakery product be declared by a class name “enzymes” or must they be declared by the actual name of the enzymes in the Ingredient List?
Related Questions
- Can enzymes used in dough conditioners in a bakery product be declared by a class name "enzymes" or must they be declared by the actual name of the enzymes in the Ingredient List?
- In one class, students used MSDNAA tools to create a product that is so good they plan to sell it. Can products made with MSDNAA software be sold commercially?
- How do dough conditioners improve whole grain processing?
