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Baker’s Protease: Scientifically formulated powder which improves dough texture, modifies gluten content, speeds up process, saves flour & increases dough strength.
Instructions: Add 300–800 mg of product per kg of flour to your mix.
Ingredients: Baker's Protease, 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
Supporting technical guides
Baking and protein structure
Protease vs Transglutaminase in Dough: Relaxation or Cross-Linking?
Compare protease and transglutaminase in dough. Choose relaxation or protein cross-linking and measure extensibility, handling and gas retention.
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Enzyme science · Deep dive
Protease: structure, mechanism and industrial uses
They turn protein-rich feedstocks into peptides with different solubility, flavour and functional properties, and break down protein soils during cleaning.
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