CELLULASE POWDER

Name: CELLULASE POWDER
Brand: H K ADDITIVES AND INGREDIENTS
Price: 1000.00 INR
Availability: InStock

Price 1000.00 INR/ Kilograms

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MOQ : 25 Kilograms

CELLULASE POWDER Specification

Taste
Other

Shelf Life
2 Years

Smell
Other

Physical Form
Powder

Appearance
CREAM COLORED POWDER

Type
Enzyme Preparations

Color
LIGHT BROWN

Application
BREAD , BUN

Storage
Room Temperature

CELLULASE POWDER Trade Information

Minimum Order Quantity
25 Kilograms

FOB Port
EX-BHIWANDI DEPO

Payment Terms
Cash Advance (CA), Cash in Advance (CID)

Supply Ability
5000 Kilograms Per Month

Delivery Time
10 Days

Sample Policy
If order is confirmed we will reimburse the sample cost

Packaging Details
25KGS DRUMS

Main Export Market(s)
Asia, Australia, Central America, North America, South America, Eastern Europe, Western Europe, Middle East, Africa

Main Domestic Market
Maharashtra

Certifications
ISO, FSSAI, HALAL, KOSHER

About CELLULASE POWDER

Our Cellulase Powder is a natural enzyme that breaks down cellulose into simpler sugars. It is widely used in food processing to improve extraction, texture, and nutritional value. In beverages, it enhances juice yield and clarity, while in baking, it improves dough handling and softness. Safe, effective, and stable, it plays an important role in modern food formulations.

Main Functions

Breaks down cellulose into glucose and other simple sugars.
Improves extraction efficiency in fruits and vegetables.
Enhances nutritional availability of plant-based foods.
Supports clarification and texture improvement.
Key Features
- High enzyme activity and stability.
- Works effectively at low concentrations.
- Improves yield, clarity, and texture in foods.
- Safe, natural, and food-grade quality.
- Uses
- As a processing aid in beverages, bakery, and food processing.
- To improve juice extraction and filtration.
- For enhancing dough softness in bakery.
- To increase digestibility of plant-based products.
Applications
- Fruit juice industry improves yield and clarity.
- Baking industry enhances dough softness and volume.
- Plant-based foods improves nutrition and digestibility.
- Brewing industry supports better fermentation.

Optimize Baking with Cellulase Powder

Cellulase Powder offers essential benefits for industrial and artisanal bakeries. By breaking down cellulose in flour, it improves dough elasticity, stability, and overall bread texture. Its specialized formulation makes it perfect for consistent results in bread and bun production, supporting bakeries with efficient processing.

Quality Manufactured in India

Sourced and manufactured in India, our Cellulase Powder meets international quality standards. As a reliable exporter and supplier, we ensure that every batch is carefully processed, maintaining its effectiveness and stability throughout its 2-year shelf life, making global distribution hassle-free.

FAQ's of CELLULASE POWDER:

Q: How should Cellulase Powder be stored for optimal shelf life?

A: Cellulase Powder should be stored in a cool, dry place at room temperature to ensure it maintains its efficacy for up to two years.

Q: What benefits does Cellulase Powder provide in bread and bun production?

A: When added to baking formulations, Cellulase Powder improves dough texture, enhances crumb softness, and can help prolong the freshness and shelf life of finished baked goods.

Q: When should Cellulase Powder be added during the baking process?

A: For best results, add Cellulase Powder during the dough mixing stage so it can evenly interact with other ingredients and deliver maximum performance.

Q: Where is this Cellulase Powder manufactured and supplied from?

A: This Cellulase Powder is manufactured, supplied, and exported from India, with strict quality controls in place to meet international standards.

Q: What is the application process for using Cellulase Powder in bakery products?

A: Typically, Cellulase Powder is blended into the dry ingredients before adding liquids in bread or bun recipes, ensuring uniform distribution throughout the dough.

Q: Is the taste of Cellulase Powder noticeable in finished bakery items?

A: No, Cellulase Powder has a neutral taste and will not affect the flavor of your bread, buns, or other baked goods.

Q: What is the physical appearance of the Cellulase Powder?

A: Cellulase Powder appears as a light brown, cream-colored powder, making it easy to incorporate into various bakery blends without affecting the visual quality of the end product.

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