Enzymes for your industry.
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SCIENTIFIC AND TECHNICAL
Baker's Cellulase breaks down cellulose. The listed reaction produces shorter cellulose chains & sugars. Compare the food grade specification with the requirements of your application. Check the listed activity and operating conditions before selecting a pack size.
ENZYME SELECTION
Specify the carbohydrate feedstock and the processing result you want to evaluate. Compare the listed substrate specificity, enzyme activity and operating conditions rather than choosing by pack size alone.
Add 3–30 mg of product per kg of flour to your mix.
Cellulase, Wheat (gluten).
Store at 4–25°C away from sunlight. Use within 12 months.
Causes skin irritation / Causes serious eye irritation / May cause respiratory irritation. May cause allergy or asthma symptoms or breathing difficulties if inhaled.
In case of inadequate ventilation, wear respiratory protection. Avoid breathing dust or mist.
Wear suitable protective clothing, gloves and eye / face protection. Rinse eyes immediately and copiously with clean water for 15 minutes.
Emergency contact +44 (0)771384694 Cellulase scientific deep dive Explore cellulase EC numbers, molecular properties, reaction mechanisms, natural sources and industrial applications, with an interactive protein structure and scientific references. Read the Cellulase deep dive →
HERE TO HELP
Talk to S&T about your application and the right product for your work.
Enzyme expertise. Built for your process.