Granulate

Neutrase®

Neutrase® efficiently weakens gluten to increase dough extensibility, maintain shape and reduce energy for kneading. The result is high-quality, consistent biscuits, cookies, crackers and wafers that are easy to pack. Neutrase® is available in different strengths and is suitable for organic production.

 
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Description Key benefits

Neutrase® efficiently weakens gluten to increase dough extensibility, maintain shape and reduce energy for kneading. The result is high-quality, consistent biscuits, cookies, crackers and wafers that are easy to pack. Neutrase® is available in different strengths and is suitable for organic production. 

  • Enhanced mouth feel and texture

    This product improves sensorial properties by increasing crispiness and crunchiness. It also enhances the overall mouth feel and texture of your products.

  • Good dough-imprinting properties

    Stamped cookies and biscuits need a uniform appearance. This product delivers the properties needed for final products with an appealing appearance. 

  • Improved dough machinability

    By degrading gluten protein in wheat flour, this product helps soften the gluten structure. That results in extensible, well- flowing dough properties for fewer machinability issues on your line.   

  • Improved product appearance

    By making dough much easier to handle, this product delivers uniform product shape, surface and color.

  • Less need for reducing agents

    This is an efficient, sustainable and biodegradable enzymatic solution. It can reduce the need for reducing agents such as sodium metabisulfite (SMS) in your biscuits, wafers, cookies and crackers.  

  • Suitable for organic products

    This product is suitable for use in production of organic baked goods.

Details

Low-protein wheat flour enables accurate shaping and imprinting. If the gluten in your flour is too strong, the dough becomes difficult to handle. This leads to defects including brittle consistency and uneven shape.  

Neutrase® is a protease that efficiently weakens gluten for a softer gluten structure and extensible dough properties. This gives your products a uniform shape, surface and color while allowing improved dough imprinting characteristics.  

Neutrase® also delivers improved machinability and allows you to use a wider variety of flours. It also improves the mouth feel and texture of your final products. The result is high-quality, consistent, easy-to-pack biscuits, crackers, wafers and cookies.    

All our products for appealing appearance 

First impressions count. Consumers choose bread, biscuits, cookies, wafers and crackers with a rich golden color and structural integrity.
Find out how enzymes can help.

Improved dough machinability
Improved product appearance
Enhanced mouth feel and texture
Good dough-imprinting properties
Suitable for gluten-free products
Less need for reducing agents
Suitable for organic products
Improved crust color
Improved oven spring and larger volume
Enhanced fermentation
Reduced baking time
Neutrase®
Improved dough machinability
Improved product appearance
Enhanced mouth feel and texture
Good dough-imprinting properties
Suitable for gluten-free products
Less need for reducing agents
Suitable for organic products
Improved crust color
Improved oven spring and larger volume
Enhanced fermentation
Reduced baking time
Neutrase® L
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Improved dough machinability
Improved product appearance
Enhanced mouth feel and texture
Good dough-imprinting properties
Suitable for gluten-free products
Less need for reducing agents
Suitable for organic products
Improved crust color
Improved oven spring and larger volume
Enhanced fermentation
Reduced baking time
AMG®
More
Improved dough machinability
Improved product appearance
Enhanced mouth feel and texture
Good dough-imprinting properties
Suitable for gluten-free products
Less need for reducing agents
Suitable for organic products
Improved crust color
Improved oven spring and larger volume
Enhanced fermentation
Reduced baking time
Goldcrust®
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Improved dough machinability
Improved product appearance
Enhanced mouth feel and texture
Good dough-imprinting properties
Suitable for gluten-free products
Less need for reducing agents
Suitable for organic products
Improved crust color
Improved oven spring and larger volume
Enhanced fermentation
Reduced baking time
Shapeit® Biscuit
More
Improved dough machinability
Improved product appearance
Enhanced mouth feel and texture
Good dough-imprinting properties
Suitable for gluten-free products
Less need for reducing agents
Suitable for organic products
Improved crust color
Improved oven spring and larger volume
Enhanced fermentation
Reduced baking time
Improved dough machinability
Improved product appearance
Enhanced mouth feel and texture
Good dough-imprinting properties
Suitable for gluten-free products
Less need for reducing agents
Suitable for organic products
Improved crust color
Improved oven spring and larger volume
Enhanced fermentation
Reduced baking time
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