Food Products Enzymes


Flour and bread improvers typically consist of a complex mixture of several components, such as enzymes and emulsifiers. Enzymes are proteins produced by living organisms and catalyze a range of biological reactions such as the hydrolysis of starch or other substrates. Emulsifiers are ingredients that 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, allowing 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.


Nutrase BC

  • Mainly for biscuit, cracker and wafer production
  • Reduces dough resistance
  • Improves dough extensibility
  • Reduces water binding capacity to retain crustiness
  • Enhances browning

Nutrase SLX

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

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

Nutrase OX
Glucose Oxidase

  • Strengthens the gluten network
  • Increases water absorption
  • Firmer and more stable dough
  • Alternative for chemical oxidizing agents

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

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

Nutrafresh B
Bacterial amylase

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

Nutrafresh M
Maltogenic amylase

  • Delays staling
  • Increases shelf life

Nutrase AGL

  • Increases baked volume
  • Enhances sweetness
  • Improves crust color

Nutrase F10
Fungal amylase

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

Product availability and supported claims may vary by country, please contact us for more information.