Our special xylanases convert the insoluble hemicelluloses of dough into soluble ones during the baking process. These soluble hemicelluloses have a major influence on the gas retention capacity of wheat dough by promoting the formation of a gluten network and stabilise the gluten structure

Our product range for machinability and volume:

ISO® CLULLASE ^X
Concentrated xylanase for dough extensibility, high baking volume even at low dosages, improved break-and-shred, soft and fine crumb structure.

ISO® CLULLASE ^M
Concentrated fungal xylanase obtains high baking volume and improved dough properties, recommended for use in combination with ISO® AMYLASE.

ISO® CLULLASE ^S
Bacterial xylanase product. In combination with fungal amylase ISO® AMYLASE excellent baking performance and dough properties are obtained.