Acrylow is an instant dry yeast, from a special strain of baker’s yeast, Saccharomyces cerevisiae, an unicellular fungus. Acrylow can be added directly to the flour, if used for other food applications with acrylamide reduction in mind, the product may need to be dissolved in liquid or prepaired in a appropriate way with enough contact time for full functionality...... 1/2
Acrylow is used for acrylamide reduction.
Acrylow consumes asparagine that in turn prevents acrylamide forming during heat treatment.
Recommended usage, dosage varies with application or intended use. Typical dosage that reaches maximum reduction is around 3 g/ kg flour. For other applications than bread, dose, temperature, contact time and amount may vary.