nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Will this Amylase work?

Callum_Rhodes_177188

I would like to use amylase for the recipe for the brioche buns although I am unsure if the product I can find will work. The only amylase powder I can find in the UK says it contains both 'dextrose' and 'amylase'. Would this still work in the recipe for the brioche buns?

Find more posts tagged with

All About Ingredients

Comments

fisher23

The amylase that I use comes from the beer and wine making store and it has some dextrose in it as well. I have made the brioche buns and they come out just fine. I have also used diastatic malt barley, which serves the same purpose as the amylase.

Callum_Rhodes_177188

The one I've ordered is for beer and wine making although mine states harmful on the side. Is this still okay to use for the buns?

fisher23

The only thing I can tell you is that it is probably the same product I used and my buns came out great. I have also used the diastatic malt barley which contains amylase and got the same results. The amylase breaks down the sugar and helps it raise. I really don't think it is a problem as the amylase is used up during the fermentation process.