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: