Table 2.

Intended uses and recommended use levels of the food enzyme as provided by the applicantb

Food manufacturing processa	Raw materials	Recommended dosage of the food enzyme
Baking processes	Flour	0.5–35 mg TOS/kg flour
Brewing processes	Cereals	0.5–35 mg TOS/kg cereals (brewing); 0.1–6 mg TOS/kg cereals (cereal beverages production)
Distilled alcohol production	Cereals	0.1–11 mg TOS/kg cereals

TOS: total organic solids.

^aThe description provided by the applicant has been harmonised by EFSA according to the ‘EC working document describing the food processes in which food enzymes are intended to be used’ − not yet published at the time of adoption of this opinion.

^bTechnical dossier/p. 58–61 and p. 80–91.