This study highlights the scale-up of enzymatic hydrolysis of wheat starch from the phenomenological-based semiphysical model and control theory tools. The state variables involved were glucose concentration (L-1), maltodextrins (L-S), and temperature (L-rL) for liquefaction and glucose concentration (S-1), maltodextrins (S-S), and temperature (L-rS) for saccharification. The design variables included initial substrate concentration (S-0), reactor volume (V-r), and initial enzyme concentrations for liquefaction (E-0L) and saccharification (E-0S). The hierarchy of low scale (LS) for the liquefaction and saccharification stage was L-1 > L-5 > T-rL and S-1 > S-5 > T-rS(.) The values of the design variables changed between LS and the high scale (HS) from 161 to 180 g/L, from 0.05 to 15.10 mL/L, and from 0.26 to 0.76 mL/L for S-0, E-0L, and E-0S, respectively. These values maintained the hierarchy in the saccharification stage but not in the liquefaction stage.