Enzymes for your industry.
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SCIENTIFIC AND TECHNICAL
Baker's Enzymes breaks down dough starch & other components. Compare the food grade specification with the requirements of your application. Review the individual enzyme activities when selecting this kit or formulation.
ENZYME SELECTION
Compare the listed substrate and reaction products with the outcome required for your application. Check the supplied grade, activity specification and operating conditions, then choose a pack size for your evaluation.
Add 0.25 g of product per 10 kg of flour & mix.
Lipase, Cellulase, Xylanase, Protease, Alpha Amylase, Maltogenase, Transglutaminase, Glucose oxidase, Wheat (gluten).
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.