Cellulase

Cellulase is an enzyme that breaks down cellulose, a naturally occurring fibre found in grains, flours, and plant-based ingredients. In bakery applications, cellulase helps soften and manage fibrous components that can otherwise reduce dough extensibility or disrupt gluten development. By trimming cellulose into smaller fragments, it supports a smoother dough structure and helps maintain volume and texture. 

In practice, cellulase is especially useful in whole grain systems, high fibre formulations, and doughs that include ingredients like bran, oat flour, vegetable powders, or plant-based boosters. It encourages better gas retention, reduces dough tearing, and supports even crumb formation. Think of it as a fibre friendly helper that keeps dough balanced, pliable, and more predictable during mixing, proofing, and baking. 

Cellulase has a focused role within bakery operations.
Here is where it fits: 

• Bakery - Used in whole wheat breads, multigrain loaves, high fibre rolls, tortillas, flatbreads, and better for you baked goods. Cellulase helps soften bran particles, reduce dough resistance, and maintain structure when fibre levels climb. It also supports greater dough uniformity, which contributes to improved volume and more consistent crumb patterns. 

• Enzyme source - Fungal and bacterial cellulases differ in activity profile and temperature tolerance. Your process conditions help determine the best fit.

• Activity level - Formulations with moderate fibre content may require only gentle cellulase support, while dense whole grain or bran heavy doughs may benefit from higher activity options.

• Process and dough handling needs - Choosing the right cellulase depends on desired dough softness, extensibility, mixing tolerance, and proofing behaviour. Some options act early in the process, while others retain activity deeper into fermentation.

• Format and handling - Available in powders or granules depending on your production environment and dust control requirements. Packaging can include bags for industrial operations.
   
• Quantity - We work with you to match minimum order quantities and build a plan that suits development cycles and scale up timing.

• Certifications - Blendtek is SQF certified, Kosher certified, and Organic certified. Certification needs for your finished product can be discussed during ingredient selection. 

Cellulase is a practical tool for whole grain and fibre rich bakery systems. It supports dough softness, structure, and consistency, allowing baked goods to maintain volume and quality even as fibre levels increase. Blendtek partners with you to identify the right cellulase type, create enzyme blends when needed, and support processing adjustments so your products behave exactly the way you need them to from concept through scale.