Nutrase HCL

Optimized complexes for specific purposes such as:

  • 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

 

 

 

 

Nutrase HCX

Hemicellulase

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