Products/Organic

NIS offers organic dough processors and conditioners to suit your company's specific needs. Our organic products are AFSII certified, and meet high quality standards for health and functionality.


Organic Dough Conditioner 0320

A comprehensive yet meticulously balanced blend of the highest performing natural enzymes currently available for baking applications. The unique enzymes activities not only hydrolyze bonds, they also enhance and build beneficial bonds. Organic Dough Conditioner 0320 is standardized to consistent activity with organic, unbleached flour for ease of use in a bakery environment.

In this case designed to improve the dough processing and the baking volume by promoting the formation of a gluten network and stabilizing the gluten structure. This producing a stable, fluffy dough, and voluminous loaves of bread with soft and elastic crumb.



Organic Dough Relax 0305

A comprehensive yet meticulously balanced blend of the highest performing natural enzymes A comprehensive yet meticulously balanced blend of the highest performing natural enzymes currently available for baking applications. The unique enzymes activities not only hydrolyze bonds, they also enhance and build beneficial bonds. Organic Dough Relax 0305 is standardized to consistent activity with organic unbleached flour for ease of use in a bakery environment.

When protein-rich flour is used processing, the dough/batter becomes thick and the protein naturally forms lumps, which clogs the sieves and pouring nozzles. Special enzymes make the medium become liquid and homogeneous. It becomes possible to manufacture products from any type of flour, in this case flours rich in protein can be used. In this case designed to replace L-Cysteine and sodium sulfite, which is no longer permitted in many countries



Organic Mold Inhibitor WCE-14

The highly functional, Organic Mold Inhibitor WCE-14 is designed to perform within the parameters of organic processing standards incorporating a specialized technology that reinoculates the flour base. Fermentation occurs producing a concentrated series of organic food grade acids that minimizing the susceptibility of backed goods to microbial activity.



Organic Spelt Mold Inhibitor SCE-14

The highly functional, Organic Spelt Mold Inhibitor SCE-14 is designed to perform within the parameters of organic processing standards incorporating a specialized technology that reinoculates the flour base. Fermentation occurs producing a concentrated series of organic food grade acids that minimizing the susceptibility of backed goods to microbial activity.



Organic 100% Whole Wheat Mold Inhibitor WWCE-14

The highly functional, Organic 100% Whole Wheat Mold Inhibitor WWCE-14 is designed to perform within the parameters of organic processing standards incorporating a specialized technology that reinoculates the flour base. Fermentation occurs producing a concentrated series of organic food grade acids that minimizing the susceptibility of backed goods to microbial activity.



Organic Gluten Free Mold Inhibitor RCE-14

The highly functional, Organic Gluten Free Mold Inhibitor RCE-14 is designed to perform within the parameters of organic processing standards incorporating a specialized technology that reinoculates the flour base. Fermentation occurs producing a concentrated series of organic food grade acids that minimizing the susceptibility of backed goods to microbial activity.



Organic Spelt Dough Conditioner 0340

A comprehensive yet meticulously balanced blend of the highest performing natural enzymes currently available for baking applications. The unique enzymes activities not only hydrolyze bonds, they also enhance and build beneficial bonds. Organic Spelt Dough Conditioner 0340 is standardized to consistent activity with organic, unbleached flour for ease of use in a bakery environment.

In this case designed to improve the dough processing and the baking volume by promoting the formation of gluten network and stabilizing the gluten structure. This producing a stable, fluffy dough and voluminous loaves of bread with soft and elastic crumb.



Organic Extra Fresh 2000-SXW

EA comprehensive yet meticulously balanced blend of the highest performing natural enzymes currently available for baking applications. The unique enzymes activities not only hydrolyze bonds, they also enhance and build beneficial bonds. Organic Extra Fresh 2000-SX is standardized to consistent activity with organic, unbleached flour for ease of use in a bakery environment.



Organic Extra Fresh 2000-SX

A comprehensive yet meticulously balanced blend of the highest performing natural enzymes currently available for baking applications. The unique enzymes activities not only hydrolyze bonds, they also enhance and build beneficial bonds. Organic Extra Fresh 2000-SX is standardized to consistent activity with organic, unbleached flour for ease of use in a bakery environment.

In this case designed utilizing carefully selected starch splitting enzymes containing secondary activities which influence the structure of the dough, permitting prolonged fresh keeping or a longer shelf life. They modify starch and other constituents in a way that retrogradation is reduced.



Organic G90-R

Organic G90-R is a complete monodyglyceride replacement system that dramatically improves the texture properties of bakery products with special emphasis on crumb resiliency and softness in comparison to monoglycerides. Organic G90-R improves not only your baked goods, but also your profits.

When using Organic G90-R, you can save about 30% of the cost of your current monoglycerides. Organic G90-R is a completelyNatural free flowing product without E-number, no more sticky mess like that of other competitors. This gives you a competitive edge in processing and in the market place.



Organic Tortilla Soft Shell 0408

A comprehensive yet meticulously balanced blend of the highest performing natural enzymes currently available for tortilla applications. The unique enzymes activities not only hydrolyze bonds, they also enhance and build beneficial bonds. Organic Tortilla Soft Shell 0408 is standardized to consistent activity with organic, unbleached flour for ease of use in a bakery environment.

In this case designed utilizing carefully selected starch splitting enzymes containing secondary activities which influence the structure of the dough, permitting prolonged fresh keeping or a longer shelf life. They modify starch and other constituents in a way that retrogradation is reduced.



Organic Tortilla Extend Ease 0508

A comprehensive yet meticulously balanced blend of the highest performing natural enzymes currently available for tortilla applications. Organic Tortilla Extend Ease 0508 is standardized to consistent activity with organic, unbleached flour for ease of use in a bakery environment.

When protein-rich flour is used in processing, the dough/batter becomes thick and the protein naturally forms lumps, which clogs the sieves and pouring nozzles. Special enzymes make the medium become malleable and homogeneous. It becomes possible to manufacture from any type of flour. In this case flours rich in protein can be used. Organic Tortilla Extend Ease 0508 is designed to replace L-Cysteine and sodium sulfite, which is no longer permitted in many countries