Flour optimisation. solutions for the milling industry

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1 Flour optimisation solutions for the milling industry

2 flour optimisation solutions for the milling industry 2 nnour company nnour goal nnour enzymatic solutions nnour product range nnour additional services Legal notice: The information given in this publication is based on our current knowledge and experience, and may be used at your discretion and risk. It does not relieve you from carrying out your own precautions and tests. We do not assume any liability in connection with your product or its use. You must comply with all applicable laws and regulations and observe all third party rights.

3 flour optimisation solutions for the milling industry 3 nnour company An introduction Nutrex has strategic partnerships within the world of bakery ingredients. Our expertise in cereal chemistry is unspoken. We are involved in the production and marketing of our key ingredients. Our world-wide presence and close collaboration with the milling and baking industry make us well positioned to provide customers with products that work. We can supply single ingredients and complex flour improvers, from ascorbic acid to equilibrated enzyme blends. We assess flour qualities from around the world in our baking labs. We invite customers and share our know-how and application ideas. Try us.

4 flour optimisation solutions for the milling industry 4 nnour goal The challenge Feeding our world population is a major concern. Over the last couple of years, wheat having good baking quality properties at a reasonable price has become scarce. Our dependency on climate is not the only reason for this tendency. An increasing world population, rising popularity of bread and booming numbers of biofuel projects are at the basis of recent cereal availability concerns. The European approach of the last 40 years with respect to self-sufficiency has proven to be successful. We managed to grow our own high yield crops, though compromising on the protein content. Ingredient technology permits to level that wheat up to any standard and is certainly one of the key elements of our success. At Nutrex, we strongly believe that this experience can be shared world-wide and will help us in the coming years to become more independent of our precious raw materials, without compromising on quality. Flour optimisation The making of a good baking flour is an art. One needs years of experience to purchase suitable wheat types and assemble them in cost-optimised proportions. Those blends need to be milled on professional equipments to extract the best quality flour and skilled millers need to run the mills at maximum capacity throughout the year. Wheat is transformed into flour during the milling process and starts a new life. Depending on its geographical origin, the harvest conditions and the milling techniques, wheat flour will have to fit several applications in the bakery. Nutrex has a vast experience in assisting its milling partners with know-how and product solutions that help the flour perform maximally in its application. Our products are designed to correct enzyme deficiencies, complement with starch damage, compensate low gluten contents and improve dough behaviour.

5 flour optimisation solutions for the milling industry 5 Make flour fit - make fit flour Prior acting comes understanding. Understanding flour is a multi-disciplinary task. Appropriate evaluation of the performance of the final flour in the application of the end-user is a key issue and seems obvious. Nevertheless, there are numerous classical techniques that score flour performance and that help in establishing the final flour quality fingerprint. These techniques deal mostly with the evaluation of endogenous enzyme activities present in flour (falling number) and rheological techniques (alveograph, farinograph). Our flour quality assessment department screens flour and wheat for its overall performance in the broadest sense of the word. In order to understand the miller s requests and needs, we have a well-equipped lab, able to cover the most versatile requests from mills around the world. We subject flour to an in depth enzymatic activity scoring and adapted baking trials. Single enzymatic activities are assessed in customer formulas and lead to an existing or adapted product solution. Support & tailor-made solutions One can act after a problem occurs, and a solution might arise... The vast experience we have allows us to be pro-active. Assembling all the expertise of a global presence permits to foresee arising problems and to anticipate accordingly. Our information exchanges with millers and wheat traders all around the world, our continuously updated database of recipes and flours, and our vast choice of product solutions allows us to respond fast and in a reliable way to most problems. average or maxima ordinates P Figure 1: p/l ratio Hamburgers French bread P 200 W Biscuits As flour arrives in one of our test bakery facilities, it is conditioned at 4 C for standardisation and stabilisation. Depending on needs and availability, it will be subjected to classical flour analysis techniques in order to obtain valuable information such as protein content, dry matter, falling number, P, L and P/L ratio. Depending on the country s baking habits, recipes will be applied that use given hydration quantities, salt - yeast - sugar inclusions are adapted following customer guidance and temperature / moist conditions will be mimicked. Finally, bread parameters of interest to the customer will be scored: bread volume, crumb softness, crust colour, shelf-life... L abcissa of breaking point

6 flour optimisation solutions for the milling industry 6 nnenzymatic solutions The central role of enzymes Using enzymes is the most cost effective solution to optimise flour. Enzymes act on flour components without altering the composition. They already start their job in the dough process and finish when baking in the oven. Their benefits however will be visible long after the bread has been baked. Our standard and special blends are sold under the brand name Nutrase and Nutrimco. Enzyme products help us to obtain high bread volume boost the oven kick support dough stability reduce dough stickiness partially replace yeast whiten the crumb increase softness darken crust colour extend short dough structure improve shelf-life compensate low gluten content Figure 2: variation in flour quality Baker s requirement Nutrase correction Flour baking quality Harvest Enzyme production and blending Enzymes are produced by fermentation of specific micro-organisms. These micro-organisms have been selected for their safety and identified enzymatic activities. Given the different needs of different applications, it is critical to avoid certain enzymatic side activities. In our downstream processing plant our enzymes are highly purified and dried on a wheat flour carrier. Our blends are mixed in very sensitive scaled systems in batches up to 1500 kg. Every batch will be controlled regularly for sub-enzymatic activities. Generally we try to produce upon request, offering customers maximal remaining shelf-life and consumptions within specs.

7 flour optimisation solutions for the milling industry 7 nnour product range flour optimisation protease oxido-reducing complexes bromate replacers low protein flour, endogenous enzymatic activity imballance, sprouted wheat oxido-reducing complexes flour boosters bakery improvers bromate replacers flour boosters biscuits, cake, wafer production protease softeners non-fermented flour applications (pita, tortillas, chapatis, flat breads,...) protease softeners water binders pasta, noodles flour boosters bread flavours ethnical breads flour boosters bread flavours shelf-life extension conserving agents (microbial) flour boosters

8 flour optimisation solutions for the milling industry 8 nnour product range Flour improvers optimise flour in order to provide the baker with an excellent and reliable raw material: Active component Brand name Description Effect Dosage g/100 kg flour Amylase and side activities Amylase Nutrase A40 a-amylase fungal standardised at SKB/g Xylanase Amylase Nutrase F10 Nutrase B Nutrase BI a-amylase fungal standardised at SKB/g fungal amylase with xylanase activity Increase dough extensibility Decrease fermentation time Reduce yeast dosage Higher oven jump Increase bread volume Improve browning crust Reduce falling number Improve dough strength Higher oven jump Increase bread volume Generate softer crumb Prolong shelf-life Nutrase XLA Xylanase Amylase Tertiary activities Nutrase XS fungal amylase with xylanase and tertiary side activity Induce high dough strength Improve absorption White crumb 6-10 Nutrase XLB1 Generate additional shelf-life Nutrase FR Soft crumb Pronounced extra shelf-life proteases Protease Nutrase W mild bacterial protease Reduce viscosity in wafer production Limit water use Nutrase BC strong plant protease, extract of Carica papaya Reduce elasticity in biscuit production Improve browning 2-50 Bromate replacers Enzymes Nutrimco XLB1 Enzymes Oxidising agents Nutrimco CA Provide stability in long fermentations Maximal oven jump Excellent dough stand-up Nutrimco CB Nutratab Enzymes 7-8 tabs

9 flour optimisation solutions for the milling industry 9 Active component Brand name Description Effect oxido-reducing complexes Ascorbic acid Nutrevit C99 FL vit C 99% Dough strengthening effect Increase bread volume Nutrevit C99 XF vit C 99% mesh Dosage g/100 kg flour 2-8 Flour boosters upgrade flour with deficiencies such as low or high endogenous enzymatic activity, low protein content, deficient gluten quality,... Active component Brand name Description Effect Emulsifiers Nutrisol MP10 DATEM preparation Improve dough handling and bread volume Maximise crumb crustiness Dosage g/100 kg flour Nutrisol MS10 preparation of monoglycerides and SSL Increase bread volume in high sugar/fat doughs Improve dough handling Nutrisol MS20 Improve crumb softness Increase shelf-life Vital wheat gluten Nutriglut Biogluten from wheat flour Increase dough stability Compensate low protein flour Dough softeners compensate for flours with a short gluten structure or to fit applications that require extra extensibility: yeast extracts, L-cystein, hydrolysed wheat gluten Bread flavouring agents add flavour in short fermentation processes or complicated fermentation systems where reproducibility is an issue: liquid crust flavour, fermented wheat flour, fermented rye flour, fermented sponge dough extract Preserving agents guarantee microbial stability in bread systems where needed, because of climatological conditions: calciumpropionate,... Water binders prevent water losses in wheat flour applications such as pasta, noodles, pita breads, tortillas,...: lipase

10 flour optimisation solutions for the milling industry 10 nnour additional services Microdosing systems The exact addition and good mixing of the components are critical issues when using micro ingredients such as flour improvers for flour optimisation or vitamin premixes in flour fortification. Dosing precisely at generally very low addition levels is not easy and the homogeneity of the micro ingredients in the flour is of utmost importance. In order to safeguard those aspects, one has to choose precise micro dosing equipment that operates in a reliable way. The exact integration of these devises is a feature that has to be decided upon by specialists in the matter. Figure 3: micro dosing system 1 1. Processing machine funnel 5 2. Connector 3. Feeding screw Feeding cylinder 5. Concentrate container Power unit 7. Processing machine screw 8. Processing machine cylinder Nutrex can advise, through its partnership with a specialised company, the appropriate micro dosing system for any purpose and/or capacity configuration. Equipment solutions can vary from relatively simple screw feeders to more sophisticated, yet very reliable, gravimetric dosing units, all with a wide range of capacities fit for each specific mill. Whatever solution proposed, accuracy and easy operation are guaranteed.

11 flour optimisation solutions for the milling industry 11 Flour fortification Fortitech nutrient systems are custom designed premixes containing any of a wide variety of nutrients associated with health and wellness used in the fortification of food, drinks and pharmaceutical products. Fortitech nutrient systems are no simple blend of ingredients. There is a science to developing the optimum premix for your applications identifying and achieving desired specifications, selecting proper market forms, ensuring quality and consistency all without compromising taste or texture in the end product. The Fortitech World Initiative for Nutrition (WIN) Nutrex represents Fortitech - World Initiative for Nutrition, a dedicated partner in food fortification ready to serve and combat vitamin and mineral malnutrition. It is our belief that we have a responsibility as a global corporation in the nutrition industry to help reduce micronutrient malnutrition. WIN leverages the combination of an expert understanding of the business of food fortification with Fortitech s unparalleled formulation expertise, entrepreneurial perspective and global distribution network. WIN has a deep understanding of food fortification, including adding specific micronutrients to processed staple foods. Through the World Initiative for Nutrition, Fortitech is expanding its mission to partner with the groups and organizations dedicated to ending vitamin and mineral malnutrition.

12 flour optimisation solutions for the milling industry 12 The finishing touch for nutrition... nnnutrition Flour optimisation solutions for the milling industry nn nn nn nn nn A multidisciplinary team of professionals combines scientific research with hands-on experience. We translate this knowledge into workable solutions, adjusted to our customer s needs. quality Our internal quality assurance system provides us with a transparant organisation, an efficient way of working and makes us a reliable partner. This quality control, based on GMP standards, makes our products fully traceable and safe for man and environment. innovation We are alert for new tendencies in the market and receptive to our customer s input. The continuous screening of scientific information allows the creation of new opportunities for our customers research New products and new applications are the result of intensive research. Our technical team keeps its knowledge up-to-date through training, scientific literature and a close cooperation with customers, universities and research institutes. improvement Our goal is to improve our knowledge, products and services, strengthening our market position with our partners worldwide. flexibility We offer flexible solutions in all aspects of our business; tailor-made products, nutritional advice, registration and logisitics. Nutrex NV Achterstenhoek Lille Belgium Tel info@nutrex.be NXFOOD E - V3