Food Products

Properly designed flour and bread improvers allow the millers and bakers to become more independent on wheat quality and to drastically boost the flour’s baking performance. Flour and bread improvers typically consists of a complex mixture of several components, such as enzymes and emulsifiers.

A large number of enzymes and emulsifiers are available which under the right circumstances can yield positive effects in baking. However, designing complex enzyme/emulsifier combinations which yield the effects desired by the client requires a high level of expertise and excellence, which is exactly one of the major strengths of our company.

 

Nutrex develops and commercializes improvers that are tailor made to the specific flour, product type and needs of its clients. We can offer these improvers both as single blends as well as sets of individual ingredients. 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 AF for Arabic and flat breads.

Nutrase AF

Improver designed to improve the dough handling properties during the flat bread production

 

 

Nutrase BG

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 developed 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 stimulates the formation of a desired ‘coupe de lame/gringe’

 

 

 

Nutrase BGME/PBME

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.

 

 

 

Nutrase CPG

Improver specifically designed to improve batter consistency as well as crumb structure and loaf volume of the baked product.

 

 

 

Nutrase F10

Fungal amylase

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

 

 

Nutrase FR

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.

 

 

 

Nutrase HBF

The demands of home bakers are often less stringent than those of professional bakers. Therefore, we have developed improvers specifically oriented towards the needs of home bakers.

 

 

 

Nutrase PB

Improver specifically designed for pan breads to obtain large loaf volumes and homogeneous crumb structures

 

 

Nutrase SF

Using high levels of sugar and/or fat drastically affects the bread making procedure. Nutrase SF is specifically developed for this purpose.

 

 

Nutrase XL

  • Aimed for short and medium term proofing
  • Partial emulsifier replacement
  • Improves dough stability and tolerance
  • Increases loaf volume
  • Mainly applicable in less demanding conditions