Dry complex enzymatic preparation for splitting of xylans and other non-starch polysaccharides of flour produced by directed fermentation of selection strain Tr. reeseii, with the subsequent purification and concentration.

The enzymatic complex «Celulad» splits effectively non-starch polysaccharides of flour, transforming them from insoluble form to soluble one. The preparation is most effective when you use the wheat flour of II type, rye and barley flour, bran.






Advantages of «Celulad»:

  • the regulation of water absorbing ability of dough;
  • the prevention of dough strengthening;
  • the improvement of gluten properties;
  • the stabilization of properties of the dough half-finished products at proof.


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