Enzymes
Flour Improvers
Bread Improvers
Vitamins
Tailor made solutions
for your baking needs
tailor made solutions for your baking needs
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nnTailor made solutions for your baking needs
The continuously changing wheat qualities and availability in
the world make flour improvement a challenging environment.
More and more, the suitability of perfectly combined quality
ingredients is needed to compensate for the variations in
gluten quality, starch damage, falling number, rheological
properties of the dough and the final baking qualities of the
flour.
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Flour improvement is therefore not a one product fits all
business. Nutrex is focussed on providing improvers that are
tailor made to your specific flours and to meet your bakers’
demands. We work together with our clients to develop
products that take in mind what recipes, process conditions
and quality parameters the flour will encounter locally. Our
core specialty is to provide our customers with these tailor
made products adapted to your needs and grists that don’t
need further adaptations. Besides that we also understand
that flour combinations change regularly and that running a
flour mill is continuous fine tuning based on what grists you
have available. In this regard we also provide our customers
with individual correctors to offer them the flexibility to make
the small changes required locally. Our primary goal is to work
together with our clients to make sure they always deliver
optimal flour to their clients.
tailor made solutions for your baking needs
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nnFlour Improvers
Our mission statement clearly states our core speciality: Tailor
made solutions for your baking needs. We understand that in
any part of the world, flour is a variable that needs a specific
treatment. As Nutrex, we are committed to delivering our
clients full service products adapted to their requirements. In
reality this means that we will try to work together with our
clients in optimising the capabilities of their available flour,
taking into account their recipes and conditions. Our extensive
knowledge on the application and synergies between certain
enzymes, makes us capable of compiling full service enzyme
combinations that should make the millers and the bakers life
easier. Having to add on just one complete product avoids
possible errors in product dosing, partial product stock outs
and potential variability in results. Our broad experience
makes that that we can generally quite quickly provide our
clients with a complex full service product solution which
also optimises their supply chain and production efficiency.
Different adapted Nutrex improvers are available for different
applications: Nutrase BG for baguettes, PB for Pan breads, SF
for high sugar/fat breads, … Not only do those improvers
make the application look and taste nicer, they also allow the
miller to substitute expensive wheat by cheaper without loss
of functionality. In many scenario’s Nutrex improvers can be
used in a net cost-saving way.
nnEnzymes
Amylase
Lipase
Nutrase F10: Our concerntrated fungal amylase is ideal to
correct your high falling numbers, to boost your over rise and
to increase your baked volume
Nutrase XLC: We have a range of lipases tailored to meet
your demanding requirements in dough handling, tolerance,
stability and bread softness.
Nutrafresh: Our bacterial amylase helps to maintain a longer
shelf-life and to soften the crumb.
Oxidase
Hemicellulases
Nutrase HCX: We offer a full range of Hemicelluloses from
fungal and bacterial origin adapted to meet your specific
needs and applications. Clear benefits include better
extensibility, higher volume, improved mixing behaviour and
finer texture.
nnVitamins
Ascorbic acid
Nutrevit C99XF -100mesh: Although Ascorbic acid is often
considered as a commodity, we believe there are definitely
differences in the qualities to be found in the market. Our
Nutrevit C99XF meets the highest quality standards possible
considering purity, dough and baking performance and mesh
size.
Nutrase OX: A concentrated Glucose Oxidase that will
strengthen the gluten network, increase water absorption
and will still provide you with a firmer and more stable and
tolerant dough, even in longer fermentations.
Protease
Nutrase BC: An essential element for your biscuit, cracker and
wafer production in reducing dough resistance, improving
extensibility and reducing water binding capacity to retain
crustiness.
tailor made solutions for your baking needs
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Tailor made
solutions for your
baking needs
The finishing touch for nutrition...
nnNutrition
A multidisciplinary team of professionals combines scientific research with hands-on
experience. We translate this knowledge into workable solutions, adjusted to our
customer’s needs.
nnQuality
Our internal quality assurance system provides us with a transparant organisation, an
efficient way of working and makes us a reliable partner. This quality control, based on
GMP standards, makes our products fully traceable and safe for man and environment.
nnInnovation
We are alert for new tendencies in the market and receptive to our customer’s
input. The continuous screening of scientific information allows the creation of new
opportunities for our customers
nnResearch
New products and new applications are the result of intensive research. Our technical
team keeps its knowledge up-to-date through training, scientific literature and a close
cooperation with customers, universities and research institutes.
nnImprovement
Our goal is to improve our knowledge, products and services, strengthening our
market position with our partners worldwide.
nnFlexibility
We offer flexible solutions in all aspects of our business; tailor-made products,
nutritional advice, registration and logisitics.
Nutrex NV • Achterstenhoek 5 • 2275 Lille • Belgium • Tel +32 14 88 31 11 • [email protected] • www.nutrex.be
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