Amylase & side activities

Food products > Milling > Flour improvers > Amylase & side activities

Nutrase F10

The intention of using Nutrase F10 in bakery can be:

1. to standardise flour quality
2. to improve dough reology (extensibility)
3. to increase bread volume
4. to improve crumb whiteness and softness
5. to decrease fermentation time and yeast consumption

Nutrase B

A reason to add Nutrase B in bakery flour can be:

1. upgrade flour quality
2. improvement of dough machinability
3. increase bread volume

Nutrase XLB1

It can be used in bakery flour for the following purposes:

1. to maximise flour quality
2. to improve dough tolerance
3. to soften the crumb
4. to optimise the grist cost