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Baker’s Glucose Oxidase: Scientifically formulated powder which improves dough quality & stickiness, improves crumb structure & reduces wheat gluten.
Instructions: Add 30–500 mg of product per kg of flour & mix.
Ingredients: Glucose Oxidase, Wheat (gluten).
Pack size: Various.
Storage: Store at 4–25°C away from sunlight. Use within 12 months.
Causes skin irritation / Causes serious eye irritation / May cause respiratory irritation. May cause allergy or asthma symptoms or breathing difficulties if inhaled. In case of inadequate ventilation, wear respiratory protection. Avoid breathing dust or mist. Wear suitable protective clothing, gloves and eye / face protection. Rinse eyes immediately and copiously with clean water for 15 minutes. Emergency contact +44 (0)771384694
Application guides
Read the technical guide: Glucose Oxidase in Bread Dough: Strength Without Over-Tightening
Supporting technical guides
Food and oxidative processing
Glucose Oxidase: Managing Oxygen, Glucose and Peroxide
Develop glucose oxidase processes by controlling glucose, oxygen and peroxide. Compare liquid processing and baking applications with practical trials.
Read technical guide
Enzyme science · Deep dive
Glucose oxidase: structure, mechanism and industrial uses
The same chemistry supports glucose measurement, oxygen removal and controlled oxidative modification in food and materials processing.
Read technical guide