Neutrase®

Neutrase®

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Novonesis 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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Product features, details and benefits

Benefits

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

Less need for reducing agentsThis 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, where it delivers improved softness.

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

Enables health claimsHealth

Improves texture & appearance

Optimizes cost & process

Details

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.

Safe handling

This product contains enzymes. While enzymes are safe to use in consumer applications, they need correct handling in working environments to ensure workers’ safety.

Indeed, repeated inhalation of enzyme dust or aerosols resulting from improper handling may induce sensitization and may cause allergic type 1 reactions in sensitized individuals.

Please follow the precautionary handling recommendations below:

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Avoid breathing dust/fume/gas/mist/vapors/spray
Avoid contact with eyes, skin, or clothing
In case of inadequate ventilation wear respiratory protection
IF INHALED: Remove person to fresh air and keep comfortable for breathing
If experiencing respiratory symptoms: Call a POISON CENTER or a doctor
Store in a dry place. Store in a closed container
Dispose of contents/containers in accordance with local regulations

For recommendations on how to safely handle the enzyme product, please visit the guide.

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.