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Baker’s Transglutaminase: Scientifically formulated powder which improves dough volume, gas retention, regular shape, and prolongs shelf-life & softness.
Instructions: Add 10–25 mg of product per kg of flour to your mix.
Ingredients: Baker's Transglutaminase, 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.
Read technical guide
Enzyme science · Deep dive
Transglutaminase: structure, mechanism and industrial uses
Crosslinking can strengthen protein gels, improve binding and alter the texture of dairy, meat and plant-protein foods.
Read technical guide