Bakers USP Grade represents a category of high-purity chemicals manufactured by J.T. Baker (a subsidiary of Avantor) that complies with the exacting standards set by the United States Pharmacopeia (USP). These chemicals are rigorously tested and certified to meet strict specifications for identity, potency, purity, and performance, ensuring their suitability for pharmaceutical, medical, and high-precision laboratory applications. Baker’s USP Grade materials are produced under Good Manufacturing Practices (GMP), with thorough documentation and quality control to guarantee batch-to-batch consistency and traceability. They are designed to minimize impurities such as heavy metals, residual solvents, and microbial contaminants, making them ideal for use in drug formulations, active pharmaceutical ingredients (APIs), excipients, and diagnostic products. Commonly used examples include solvents, buffers, and reagents like USP-grade water, sodium chloride, and hydrochloric acid. Trusted by pharmaceutical companies and research laboratories, Baker’s USP Grade chemicals uphold the highest standards of safety and efficacy, aligning with FDA and global regulatory requirements to ensure compliance in critical healthcare and scientific applications.

Ammonium Bicarbonate

Original price was: $ 1.56.Current price is: $ 1.45.
Ammonium bicarbonate is a white crystalline powder or granules with a slightly alkaline taste and a characteristic ammoniacal odor. It is a white solid that decomposes readily on heating, releasing ammonia, carbon dioxide, and water vapor. It is widely used in the food industry as a leavening agent, in chemical synthesis, and in various industrial applications. Its unique property of decomposing to release gases makes it valuable for baking and other processes where gas release is desired.

Amylase Baking Enzyme

Original price was: $ 4.11.Current price is: $ 4.02.
Amylase Baking Enzyme is a class of enzymes that catalyzes the hydrolysis of starch into sugars such as maltose and glucose. In the baking industry, amylases are widely used to improve dough handling, enhance fermentation, increase loaf volume, improve crumb softness, and extend shelf life. The enzyme is typically derived from microbial (fungal or bacterial) sources like Aspergillus oryzae or Bacillus subtilis. Commercial baking amylase products may include α-amylase, β-amylase, and glucoamylase, depending on application needs.