High performance enzymes for the Bakery industry

Improving nutrition and ensuring the supply of affordable and healthy food to our global community are among the biggest challenges facing modern society.

Bakery ingredients suppliers have to juggle ever-changing requirements and customer expectations in tackling that challenge. Nutrilfe® enzymes are our answer to the increasing demands placed on the baking industry.

As biotechnology’s solution to many industrial and environmental challenges, enzymes help boost productivity while improving the sustainability footprint and ensuring consistent product quality. Nutrilife® lets bakery suppliers produce affordable, healthy and appealing products while contributing to more efficient use of resources.

What we offer:

  • Extensive experience in the bakery industry.
  • Enzyme solutions that help our customers tackle the current and future challenges of baking and meet the requirements of ever-evolving nutritional lifestyles.
  • Clear focus on sustainability – we help our customers maximize efficiency while improving environmental performance.
  • The opportunity to pick and choose a customized package of products and services meeting our customers’ individual needs.
  • Technical application services and product solutions as well as tailor-made training in our application labs.

Nutrilife® covers your needs across a variety of processes and products.

Baked Goods

Nutrilife® baking enzymes help you to optimize the baking process and better meet your customers’ expectations: Improve dough machinability and stability, preserve freshness during shelf-life, ensure consistent baking results and add feel-good factors to your baked goods.
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
  • 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
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
  • Improved dough development
  • Improved dough handling especially for less strong wheat varieties
  • Synergistic effect with xylanases
  • Positive influence on crumb structure
10 – 30 ppm (mg/kg) on flour weight
Nutrilife® ASP 300 Asparaginase
  • Reduction of acrylamide forming
  • Neutral taste
10 – 50 ppm (mg/kg) on flour weight
Nutrilife® 4C 300 Lipase, Xylanase
  • Excellent crumb softening effect
  • Shelf life extension and possible waste reduction
  • Label friendly declaration
  • Enables the reduction of egg contents in cake formulations, like pound and madeira cake types
150 – 200 ppm (mg/kg) on flour weight

What makes Lallemand's Nutrilife® unique?


We are pleased to welcome Nutrilife® brand in the Lallemand family. Being well-known experts in yeasts, bacteria’s and their derivatives, we are proud adding this portfolio to the existing ingredients offer. We aim to continue and enhance this baking enzymes portfolio further, widening your formulation possibilities to innovate and optimize your solutions.

How baking enzymes improve
sustainability along the
food value chain

Enzymes improve crumb softness and resilience, resulting in bread with much slower staling. They also reduce baking times by enhancing bread volume and crust color. Less moisture is lost during baking, extending bread’s natural freshness and thus helping reduce bread waste.
Enzymes are natural processing aids produced by bacteria, yeasts and molds. Not only are they highly efficient natural catalysts, they are also biodegradable.
Enzymes are active in the initial steps of the baking process and are then deactivated by the oven’s heat.
Baking enzymes improve bread dough processing in highly automated environments by reducing dough stickiness and ensuring dry and process-ready dough – this helps keep production running efficiently and reduces food loss.
Due to their high effectiveness, enzyme dosages are measured in ppm (parts per million), a millionth part of a unit. Only used in small doses, enzymes can positively affect the food producer's carbon footprint by reducing the need for storage and transportation.
Enzymes can considerably reduce baking times by increasing crustiness, crust color and volume raising efficiency in the baking process and keeping bread fresh longer due to better moisture retention in baking.

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