Good 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 consist of a complex mixture of several components, such as enzymes, vitamins and emulsifiers.
Designing complex flour improvers yielding the effects desired by each individual client requires a high level of expertise and excellence. This is exactly one of the major strengths of Nutrex.
Nutrex develops and commercializes improvers that are tailor made to the specific flour, product/bread type and needs of its clients. We can offer these improvers both as single ingredients 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.
Enzymes are an essential ingredient in all modern baking improver formulations and a true key element in modern flour milling. They are used as processing aids to improve dough handling, increase process speed, mixing behaviour and as a cost-effective way to standardize flour.Discover more
The use of emulsifiers is widespread in the baking and to some extend in the milling industry. Emulsifiers are ingredients that contribute to the formation and stabilization of interfaces, for example the gas-liquid interface in bread dough. There is a very vast choice of emulsifiers for use in bread or cereal based systems.Discover more
Ascorbic acid is a key vitamin which is typically added to flour as conditioning agent.Discover more
Nutrex’ Specialties designed to boost performance in specific applications such as baguettes, pan breads, high sugar/fat breads, arabic breads, etc…Discover more