Interesting and thanks, I hadn't come across this one.
Interesting that the pH is 5.0-5.4, and that fructose is chosen as the sugar instead of sucrose.
Sugars can form phytotoxic products during autoclaving, usually this is only at a very low level and can be ignored, but as fructose does this a lot more than other sugars, some prefer to filter sterilise the fructose then add it after autoclaving. Not entirely sure that it's worth the hassle and expense.
Xaxier Garreau de Loubresse, aka Roth, has written a chapter on paph propagation that includes a few of his own of recipes. I don't have the link but I have the pdf and can email it to you if you're interested (PM me).
Just in case you haven't already discovered this site, there is an online vendor of plant propagation stuff that could be useful;
https://dephyte.com