Cellulase
Cellulase is an enzyme used in baking to improve dough elasticity and flour quality. By breaking down cellulose, it enhances water retention and supports better dough rise.
Benefits and Uses:
Increases water absorption in dough, making it more elastic and easier to handle.
Improves bread volume and softness, resulting in lighter and fluffier products.
Delays staling, helping bread stay fresh longer.
Enhances dough consistency and gluten structure for a more uniform crumb.
Cellulase is widely used in bread, cakes, biscuits and other baked goods to improve product quality.
| Product Code | Activity | Recommended Dosage (g) (per 100 kg flour) | Packaging |
|---|---|---|---|
| ARMAYA SL 100 | 500 EGU / g | 1.0 – 3.0 g | 1 x 25 kg box |