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AILAZYME® CES

Cellulase for Flour Treatment and Bakery Applications

AILAZYME® CES helps flour mills and bakeries improve dough tolerance, enhance dough stability, optimize machinability, and achieve more consistent production results across flour treatment programs and a wide range of bakery applications.

AILAZYME® CES | Cellulase for Flour Treatment and Bakery Applications

The enzyme contributes to improved crumb structure, increased loaf volume, and enhanced bakery performance under varying flour qualities and processing conditions.

Targeted Applications

Common Baking Challenges

Is your bakery experiencing?

  • Poor dough machinability

  • Reduced dough extensibility

  • Variable flour performance

  • Weak dough tolerance during processing

  • Inconsistent crumb structure

  • Lower-than-expected loaf volume

AILAZYME® CES helps bakeries overcome these challenges by improving dough tolerance, dough stability, and overall bakery performance throughout production.

Improved Dough Tolerance

Enhanced Dough Extensibility

Better Dough Machinability

Improved Crumb Structure & Volume

Supports stronger and more stable dough performance during processing.

Helps improve dough flexibility and processing characteristics.

Supports smoother dough handling and improved production efficiency.

Contributes to improved crumb quality and increased loaf volume.

Typical Applications

How AILAZYME® CES Works

AILAZYME® CES is a cellulase produced through fermentation technology. The enzyme acts on cellulose components naturally present in flour, helping improve dough tolerance, stability, and machinability throughout the baking process. The result is improved dough handling, enhanced crumb structure, increased loaf volume, and more consistent bakery performance.

Regulatory & Quality

  • Produced in Lithuania

  • Manufactured according to JECFA specifications

  • Conforms to FCC food enzyme requirements

  • Suitable for bakery applications worldwide

• Flour treatment
• Flour standardization
• Bread improvers
• Bakery premixes

  • Pan bread

  • Toast bread

  • Hamburger buns

  • Rolls and buns

Request Technical Data Sheet

Need Technical Information About AILAZYME® CES?

Request the Technical Data Sheet and discuss your bakery application with our technical team. We can help identify the most suitable cellulase solution for flour treatment, dough handling, dough stability, and bakery performance objectives.

Multiple AILAZYME® CES solutions are available to match different bakery processes and production requirements.