Cellulases degrade cellulose by hydrolyzing the (1,4)-beta-D-glucosidic linkages in cellulose and other beta-D-glucans. Cellulases improve dough machinability and dough handling properties as a result of increased dough tolerance. This results in improved volume, softness and more uniform crumb structure.

  • Flat breads
  • gluten free bakery
  • tortillas
  • sweet goods

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