Bakezyme-CL SUP Cellulase

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.

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