Bakers use cystein-based baking ingredients to break open the sticky gluten contained in flour. The dough then becomes much easier to knead.

Cystine crystals after the fermenter nutrient has been centrifuged. The cystine crystals are isolated by centrifuging and the decanting the supernatant fermenter nutrient.

WACKER is the only company in the world capable of producing the highest-purity cysteine from bacteria using a fermentation process. The bacteria produce cysteine non-stop, flushing the amino acid they produce through their cell membrane into the nutrient medium in the fermenter tanks.

WACKER's vegetarian cysteine can be used to prepare hair for a “perm”, replacing the pungent thioglycolic acid currently used in Europe for this purpose.

Formation of cystine crystals. The cysteine produced by bacteria (violet) is converted into cystine in the culture medium.