Flour and bread improvers typically consists of a complex mixture of several components, such as enzymes and emulsifiers. Enzymes are proteins produced by living organisms which catalyze a range of biological reactions such as the hydrolysis of starch or arabinoxylan. Emulsifiers are ingredients which contribute to the formation and stabilization of interfaces, for example the gas-liquid interface in a dough. In many applications enzymes are the most cost-effective ingredients available.

There is a vast choice of different enzyme activities that can be used to compensate for variations in wheat flour such as gluten quality, falling number or rheological properties and to meet bakers’ demand such as those related to dough handling and volume. Selection of the optimal mixture of enzymes to yield the effects desired by the client requires a high level of expertise and experience, which is exactly one of the major strengths of our company. Our R&D team has extensive knowledge on the application of enzymes (and emulsifiers) and on possible synergies between the different ingredients, which allows us to compile full service enzyme/emulsifier combinations that make the millers and the bakers life easier. Nutrex can offer these improvers both as single blends as well as sets of individual ingredients.

The choice of the right enzyme combination comes with the application expertise.
The Nutrex R&D team has extensive expertise with the following enzyme activities:

A1. Nutrase F10

Nutrase F10 is a high-quality α-amylase from fungal origin

Effects of Nutrase F10 on dough and bread properties:

  • Correction high falling numbers
  • Boosts the oven rise
  • Increases baked volume
  • Improves crust color

A2. Nutrafresh B

Nutrafresh B is an amylase with high thermostability from bacterial origin

Effects of Nutrafresh B on dough and bread properties:

  • Increases shelf life
  • Softens crumb baked product
  • Improves crust color

A3. Nutrase AGL

Nutrase AGL is an amyloglucosidase which breaks down starch into glucose

 Effects of Nutrase AGL on dough and bread properties:

  • Increases baked volume
  • Enhances sweetness
  • Improves crust color

A4. Maltogenic amylase

 Nutrafresh M is a maltogenic amylase

Effects of Nutrafresh M on bread properties:

  • Delays stalling
  • Increases shelf life

B1. Nutrase HCX

Nutrase HCX covers a full range of hemicellulases from fungal and bacterial origin suitable for a wide range of applications

Effects of Nutrase HCX on dough and bread properties:

  • Increases baked volume
  • Increases oven rise
  • Improves dough extensibility
  • Improves dough handling properties
  • Fine crumb structure
  • Possible effect on water absorption

B2. Nutrase HCL

Nutrase HCL covers a range of hemicellulase complexes optimized for specific purposes

Effects of Nutrase HCL on dough and bread properties:

  • Enhanced water absorption
  • Improved dough stability and tolerance for e.g. baguettes
  • Improved dough handling in under-hydrated doughs
  • Increased loaf volume for e.g. pan breads
  • Improved extensibility for e.g. flat breads dough

C1. Nutrase SLX

Nutrase SLX covers a range of lipases which are applicable in very demanding and challenging conditions

Effects of Nutrase SLX on dough and bread properties:

  • Useful for DATEM replacement
  • Improves dough stability and tolerance
  • Excellent performance in all bread types
  • Increases loaf volume
  • Whiter and fine crumb structure

C2. Nutrase XL

Nutrase XL covers a range of lipases which are mainly applicable for less demanding conditions

Effects of Nutrase XL on dough and bread properties:

  • Aimed for short and medium term proofing
  • Partial emulsifier replacement
  • Improves dough stability and tolerance
  • Increases loaf volume

D. Nutrase OX

Nutrase OX is a glucose oxidase which can be used as alternative to chemical oxidizing agents

Effects of Nutrase OX on dough and bread properties:

  • Strenghtens the gluten network
  • Increases water absorption
  • Firmer and more stable dough

E. Nutrase BC

Nutrase BC is a protease for biscuit, cracker and wafer production

Effects of Nutrase BC on dough/batter and cookie/cracker/wafer properties:

  • Reduces dough resistance
  • Improves dough extensibility
  • Reduces water binding capacity to retain crustiness
  • Enhances browning