Our Products

Breatec features are to find a well-balanced optimum between rheological and enzymatic value’s of different type’s, grist’s and varieties of wheat flour:

Rheological behaviour
Mixing tolerance
Stickiness
Fermentation tolerance and stability

With a focus on the flour milling industry all over the globe we have invested to understand the challenges of the baking industry.
We bring this knowledge in solutions to the market under our Flomod® Portfolio umbrella.
A comprehensive line of enzyme formulations that serves as flour additives and correctors. Each designed to meet specific needs of the flour millers.
Working with the most advanced biotechnology we are we able to provide tailored solutions adapting to each harvest and to the variations in wheat mixes that occur in millings compositions over the year.
Our sales & technical team together with distributors and agents working in close cooperation with customers all over the globe provide us the market needs and enable us to respond promptly to solve problems faced by millers.
Task of flour improvement/correction:

Compensate for a low gluten or protein content
Compensate for damage to the harvest caused by the weather
Optimize wheat grist
Correct strong wheat varieties
Balance qualities with moist, weak dough
Help incorporate substitutes (e.g. tapioca)

Within our range of tailored solutions for the bakery industry EmyL® & BaKeLoX® require special attention

EmyL® provides emulsifier replacement in bread applications using enzymes from non-GMO strains. A necessity for producers of bio breads / improvers.

BaKeLoX® reduces the addition of gluten in whole meal application by optimal use of the available gluten / gluten network.

An extensive portfolio including all major enzyme groups used in bread- and fine bakery. This range is especially targeting bakery ingredient formulators and specialty bakery industry searching for concentrated enzymes to bake the best products at the lowest cost.
Enzyme groups included in this range a.o. are:

Amylase
Maltogenic amylase
Amyloglucosidase
Xylanase
Cellulase
Beta Glucanase
Transglutataminase
Glucose oxidase
Lipase / Phospholipase
Protease
Asparaginase

Within Breatec Invertase is branded as Natuvert®. Available in liquid and powder from this has extensive use in invertsugar production and applications where in situ produced invertase is a benefit (e.g. marzipan).

Emulsifiers are playing an important role in bakery already for decades, providing functionalities such as dough stability, volume improvement, fresh keeping, aeration and many others
Within Breatec we offer all relevant emulsifiers for bakery including the support
The range covers a.o.

Mono- and diglycerides of fatty acids (Mono – E471);
Diacetyl tartaric acid esters of mono- and diglycerides (DATEM – E472e)
Polyglycerol ester of vegetable fatty acids (PGE – E475)
Sodium stearoyl lactylate from vegetable ester (SSL – E481)
Calcium Stearoyl lactylate esters from vegetable fatty acids (CSL – E482)
Sorbitan tristearate from vegetable fatty acids (SPAN – E492)
Emul® Pastry – range of activated cake emulsifiers for aeration in cake type goods.
Emul® Topping – comprehensive range of topping powder

Especially for Europe where (sustainable) palm is subject of discussion we are RSPO certified for Mass Balance and Segregated solutions. Also a range of non-palm based emulsifiers is available.

Within Breatec we supply various concentrations of GSH yeast. GlumoD F is the concentrated standardized product.

GlumoD F works as a natural dough conditioner, improving dough extensibility, machinability and reduces mixing time.
GSH yeast is produced by fermenting a selected bakers yeast (Saccharomyces cerevisiae), which is dried and de-activated.
The use of GSH yeast reduces shrinkage when moulding and sheeting dough, improves crumb structure, and does not influence taste and/or aroma in the final product.

Within the flour industry ascorbic acid (E300) is widely used. In many markets flour fortification is set compulsory by the government. Breatec provides ascorbic acid and flour fortification solutions to the flour mills. What are your requirements?

Fiber WF as functional ingredient in cake freshness

Fibers are the indigestible part of a plant. They are known for various health benefits such as lowered chance of diabetes type 2, healthier intestine micro flora and reduced risk on cancer.

In (cake) application fibers provide water binding (viscosity increase), emulsification, gel formation and texture formation. Having these benefits without having to declare additives, makes it fit perfectly in the rapid growing clean label trend. In today’s world consumers are no longer accepting a declaration full of E-numbers, but any alternative should still be a product with the same quality properties.