Enzymes – flour improvers – bread improvers – vitamins
The finishing touch for nutrition
Tailor 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.
Flour improvement is therefore not a one product fits all business. Nutrex is focused 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.
Water absorption – bread volume – crumb structure & softness | anti-staling – dough tolerance – appearance – biscuits extensibility
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.