BAKEZYME WHOLEGAIN

BAKEZYME WHOLEGAIN is an enzyme preparation for food use containing cellulase derived from a selected strain of Trichoderma reesei. It has a standardized activity of 1475 EGU/g and is suitable for baking applications. BAKEZYME WHOLEGAIN helps improve texture and volume of baked goods by partially breaking down cell walls of plant materials like grains and seeds, releasing more nutrients for the microorganisms to access and convert to beneficial compounds during fermentation. The enzymes in BAKEZYME WHOLEGAIN help increase dough tolerance allowing bakers to reduce costs by using less expensive flour or increase hydration levels. BAKEZYME WHOLEGAIN complies with JECFA and FCC purity specifications for food-grade enzymes.