Consumers look for a consistent shape in biscuits, crackers, wafers and cookies. Neutrase® L is a liquid-format protease that weakens gluten to allow accurate shaping and imprinting.
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 gluten-free products
Market trends show increasing interest in gluten-free biscuits, cookies and crackers. A wheat-free version of this product is available, so you can use it in gluten-free products.
Suitable for organic products
This product is suitable for use in production of organic baked goods.
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® L is a protease in liquid form. It 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® L 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.