Baking Hemi-Cellulase

Hemi-Cellulase is produced through the submerged fermentation of Trichoderma reesei, followed by purification, formulation, and drying. This enzyme is utilized in baking to enhance dough handling properties, improve sensory attributes, and increase the volume of baked goods. It specifically targets and modifies hemicellulose components in flour, making it particularly effective when working with whole grain flours.

• Supplier: CD BioSciences Bio Sustainable
• Product #: IE-1197