Amylase enzyme - 1.5 oz.

Doesn't work when you heat up oatmilk, when you're making homemade oatmilk for hot (like a latte) beverages. If you're using oatmilk for cold beverages you don't need to use enzymes. I went back to using digestive enzymes, which work well.

Didn’t pass the iodine test, either weak enzyme or wrong instruction for dilution, seems like does have dextrose as a filler not a 100% amylase.

As another reviewer stated, I too found out about this on the "Chef Steps" website, and boy, am I glad I did. I had to fiddle around with it to get the amount right, and for a large loaf of bread, (my pan makes a loaf equivalent to 2 loaves) I use 4 gm. My breads now have a rich heartiness and terrific flavor and texture that was missing before. This stuff kicks butt! My bread stays fresh and soft longer than before, and it's a permanent part of any bread recipe I make from now on. I'm sold!

Mix this with raw maca to alleviate digestive discomfort. 1/8 of a teaspoon can break down the starch in 6 teaspoons of maca.

After adding 1/2 teaspoon and mixing it begins to foam up and next day it's clear mixture on top and helps with fermination

It works as described. However it requires a bit of experimentation to figure out loading and working temperatures. This is not on the seller though - it looks like manufacturer never published this data.

Works great for enzyme experiments with high school biology classes. :)

You really can't beat the price honestly. The product is solid as you would expect from BSG.