Bakezyme-CL SUP Cellulase
Improves texture and volume of baked goods.
Overview
The product Bakezyme-CL SUP is a cellulase enzyme that enhances the texture and volume of baked products.
This enzyme breaks cellulose fibers, which gives an easier hydration of the dough that results in better volume with a lighter, airier texture. It is especially very important for gluten-free baking as achieving the right texture could sometimes be difficult.
With this addition of the enzyme, bakers can achieve better results on gluten-free products, hence making them more appealing to the consumers and satisfying their consumption needs.
Key benefits & applications
- Improves texture and volume of baked goods.
- Enhances gluten-free baking outcomes.
Used across
Improves texture and volume of baked goods. Enhances gluten-free baking outcomes. It is part of our bakery enzymes range, which serves applications such as pan bread & buns, flatbreads & rotis, cakes & sweet goods.
The specification is confirmed per grade on the technical data sheet; tell us your application and required activity when you request a quotation.
Yes. You can download the Bakezyme-CL SUP technical data sheet (PDF) from this page. A certificate of analysis is provided for the batch you receive.
Bakezyme-CL SUP is supplied in 25 kg or 50 kg HDPE drums or in retail pouches, manufactured in our GMP and ISO 9001:2015 certified facility in India. We supply customers in 21 countries; Incoterms and lead time are agreed per order.
Yes. Request a sample through our contact form with your application and destination country, and we will send it with the technical data sheet.
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