Nutrilife^® Product Range

Product	Main Enzyme Activity	Benefits	Dosage Recommendation
Nutrilife XYL 100	Xylanase	Increased bread volume Better bread appearance and structure Better machinability Robust against flour quality fluctuations	10 – 60 ppm (mg/kg) on flour weight
Nutrilife XYL 200			10 – 60 ppm (mg/kg) on flour weight
Nutrilife XYL 300			10 – 40 ppm (mg/kg) on flour weight
Nutrilife LIP 300	Lipase	Increased baking volume Improved crumb structure and brightness Increased proof stability Synergistic effects with xylanases Synergistic effects with DATEM	2 – 40 ppm (mg/kg) on flour weight
Nutrilife MAA 300	Maltogenic Alpha Amylase	Increased crumb softness Synergistic effect with xylanases Synergistic effect with amylases Improved eating properties	20 – 125 ppm (mg/kg) on flour weight
Nutrilife GOX 300	Glucose Oxidase	Improved dough moisture retention and stronger gluten Increased dough mechanical handling tolerance, reduced dough stickiness and Keeps dough dry Better bread quality Improved dough proofing tolerance	2 – 25 ppm (mg/kg) on flour weight
Nutrilife FAA 100	Fungal Alpha Amylase	Increased baking volume Intensified crust color Improved yeast fermentation Finer crumb structure Synergistic effect with xylanases Standardized activity of 1750 FAU	7 – 70 ppm (mg/kg) on flour weight
Nutrilife BCW 100	Protease	No shrinking of dough Intensified color of baked good Replacement of sodium metabisulfate Finer surface of baked good Synergistic effect with xylanases	25 – 125ppm (mg/kg) on flour weight
Nutrilife WAF 100	Protease, Xylanase	Different types of flour can be used Low water uptake of the batter Same batter viscosity with less water Less breakage of wafer Reduced energy consumption Avoids gluten separation and precipitation in the batter	400 – 1200ppm (mg/kg) on flour weight.
Nutrilife CEL 100	Cellulase
Nutrilife TRG 100	Transglutaminase
Nutrilife ASP 300	Asparaginase
Nutrilife 4C 300	Lipase, Xylanase	excellent crumb softening effect shelf life extension and possible waste reduction label friendly declaration	200ppm

Nutrilife^® Product Range Baking

Product	Main Enzyme Activity	Benefits	Dosage Recommendation
Nutrilife XYL 100	Xylanase	✔ Increased bread volume ✔ Better bread appearance and structure ✔ Better machinability ✔ Robust against flour quality fluctuations	10 – 60 ppm (mg/kg) on flour weight
Nutrilife XYL 200			10 – 60 ppm (mg/kg) on flour weight
Nutrilife XYL 300			10 – 40 ppm (mg/kg) on flour weight
Nutrilife LIP 300	Lipase	✔ Increased baking volume ✔ Improved crumb structure and brightness ✔ Increased proof stability ✔ Synergistic effects with xylanases ✔ Synergistic effects with DATEM	2 – 40 ppm (mg/kg) on flour weight
Nutrilife MAA 300	Maltogenic Alpha Amylase	✔ Increased crumb softness ✔ Synergistic effect with xylanases ✔ Synergistic effect with amylases ✔ Improved eating properties	20 – 125 ppm (mg/kg) on flour weight
Nutrilife GOX 300	Glucose Oxidase	✔ Improved dough moisture retention and stronger gluten ✔ Increased dough mechanical handling tolerance, reduced dough stickiness and ✔ Keeps dough dry ✔ Better bread quality ✔ Improved dough proofing tolerance	2 – 25 ppm (mg/kg) on flour weight
Nutrilife FAA 100	Fungal Alpha Amylase	✔ Increased baking volume ✔ Intensified crust color ✔ Improved yeast fermentation ✔ Finer crumb structure ✔ Synergistic effect with xylanases ✔ Standardized activity of 1750 FAU	7 – 70 ppm (mg/kg) on flour weight
Nutrilife BCW 100	Protease	✔ No shrinking of dough ✔ Intensified color of baked good ✔ Replacement of sodium metabisulfate ✔ Finer surface of baked good ✔ Synergistic effect with xylanases	25 – 125ppm (mg/kg) on flour weight
Nutrilife WAF 100	Protease, Xylanase	✔ Different types of flour can be used ✔ Low water uptake of the batter ✔ Same batter viscosity with less water ✔ Less breakage of wafer ✔ Reduced energy consumption ✔ Avoids gluten separation and precipitation in the batter	400 – 1200ppm (mg/kg) on flour weight.
Nutrilife CEL 100	Cellulase
Nutrilife TRG 100	Transglutaminase
Nutrilife ASP 300	Asparaginase
Nutrilife 4C 300	Lipase, Xylanase	✔ excellent crumb softening effect ✔ shelf life extension and possible waste reduction ✔ label friendly declaration	200ppm