An extensive portfolio including all major enzyme groups used in bread- and fine bakery. This range is especially targeting bakery ingredient formulators and specialty bakery industry searching for concentrated enzymes to bake the best products at the lowest cost.
Enzyme groups included in this range a.o. are:
Breatec features are to find a well-balanced optimum between rheological and enzymatic value’s of different type’s, grist’s and varieties of wheat flour:
With a focus on the flour milling industry all over the globe we have invested to understand the challenges of the baking industry.
We bring this knowledge in solutions to the market under our Flomod® Portfolio umbrella.
A comprehensive line of enzyme formulations that serves as flour additives and correctors. Each designed to meet specific needs of the flour millers.
Working with the most advanced biotechnology we are we able to provide tailored solutions adapting to each harvest and to the variations in wheat mixes that occur in millings compositions over the year.
Our sales & technical team together with distributors and agents working in close cooperation with customers all over the globe provide us the market needs and enable us to respond promptly to solve problems faced by millers.
Task of flour improvement/correction:
Within our range of tailored solutions for the bakery industry EmyL & BaKeLoX require special attention
EmyL provides emulsifier replacement in bread applications using enzymes from non-GMO strains. A necessity for producers of bio breads / improvers.
BaKeLoX reduces the addition of gluten in whole meal application by optimal use of the available gluten / gluten network.
Within Breatec Invertase is branded as Natuvert. Available in liquid and powder from this has extensive use in invertsugar production and applications where in situ produced invertase is a benefit (e.g. marzipan).