Ingredients: Glycerin, Maltitol, Transglutaminase Net weight: 90gr Application: it is recommended to use from 1/2 teaspoon (3.5gr) to 1 tablespoon (19gr) of product for approximately 1lt of vegetable milk. Refrigerated storage (4-8 ° C) is recommended. Expiry date indicated on the package.
V-enzy is a bacterial enzyme that allows you to curdle vegetable milks such as almond or cashew milks. It acts on proteins so it is recommended not to work with bases that have low / low protein amounts. It is an active enzyme so avoid direct contact with skin, face, eyes and keep out of reach of children.