The combination of our broad experience with an in-depth scientific knowledge generally allows us to quickly provide our clients with a complex full service product which is tailor made to their specific flour, their product type and their needs. In addition to these tailor made improvers, we also offer specialties specifically designed for certain applications such as Nutrase BG for baguettes, Nutrase PB for pan breads and Nutrase SF for high sugar/fat breads. These improvers not only enhance the performance of the flour, they often also allow the miller to substitute expensive wheat with a cheaper alternative without loss of functionality. Indeed, in many scenario’s Nutrex improvers can be used in a net cost-saving way.
1. Nutrase PB
Nutrase PB covers a range of improvers specifically designed for pan breads to obtain large loaf volumes and homogeneous crumb structures
Pan breads are produced all over the world. However, there are large differences in recipes, dough handling manipulations and bread making procedures. In some countries dough manipulation is very demanding, whereas in other countries dough is handled more gentle. Dough fermentation times can vary from less than an hour to more than 12 hours depending on the country. Some consumers prefer mushroom shaped breads baked in open pans whereas others prefer cornered breads baked in closed pans. All these different factors determine the requirement for pan bread flour improvers. Therefore, Nutrex has developed a range of improvers, commercialized under the name Nutrase PB, that are tailor made to these specific requirements.
2. Nutrase BG
Nutrase BG covers a range of improvers specifically developed for baguettes to maximize loaf volumes and to induce the formation of a desired 'coupe de lame/gringe'
A crucial element of baguette making is the incision just before baking and the effect thereof on loaf volume and visual appearance of the baked product. Nutrase BG is specifically designed to maximize dough stability and to minimize dough shrinking during incision and, hence, to yield baguettes with high loaf volume. Nutrase BG not only improves the baguette loaf volume, it also stimulate the formation of a desired 'coupe de lame/gringe'.
3. Nutrase SF
Nutrase SF covers a range of improvers specifically developed for bread tyhpes with high sugar/high fat levels
The presence of high levels of sugar and/or fat drastically affects the bread making procedure. Nutrase SF is specifically developed for this purpose.
4. Nutrase AF
Nutrase AF covers a range of improvers designed to improve the dough handling properties during the production of flat bread and arabic breads.
5. Nutrase CPG
Nutrase CPG is an improver designed for cake and muffins to improve batter consistency as well as crumb structure and loaf volume of the baked product
6. Nutrase HBF
Nutrase HBF covers a range of improvers aimed for flour for home bakers
The demands of home bakers are often less stringent than those of professional bakers. Therefore, we have developed a series of improvers specifically oriented towards the needs of home bakers.
7. Nutrase BGME/PBME
Nutrase BGME/PBME covers a range of improvers developed to maintain excellent performance during prolonged storage at elevated temperatures
Flour exported over large distances is often subjected to extreme circumstances (long transit times in humid and high temperature conditions). This can have a major impact on the flour properties and the performance of some improvers. Therefore, we have developed a set of improvers which maintain excellent performance during prolonged storage at elevated temperatures.
8. Nutrase FR
Nutrase FR covers a range of improvers which extend the shelf-life of baked products
The shelf-life of baked products is becoming increasingly important. We have developed a range of products to increase the shelf-life to an extent depending on the product type and the need of the customer.