Flour performance — naturally
With Quattro’s enzyme solutions for flour improvement, you can achieve optimal dough stability and enhance volume — for consistently high-quality baked goods, every time.
Every batch of flour has its own fingerprint — but achieving consistent dough performance shouldn’t depend on luck.
Through enzyme-based flour improvement, Quattro helps you bridge the gap between raw material variation and production excellence.
Our tailor-made enzyme systems for flour improvement strengthen gluten networks, optimize gas retention, and improve dough handling — ensuring your flour behaves predictably and performs perfectly in your process
Bread flours need strength and gas retention.
Pastry flours need extensibility.
Noodle flours need elasticity and uniformity.
High-speed industrial processes require tolerance and stability.
Even when the flour quality is consistent, the performance needed for each application differs — and that’s where targeted improvement becomes essential.
The science of better dough
Flour improvement goes beyond correction. It’s about enhancing the fundamental functionality of flour proteins and starches to create stronger, more resilient doughs. Quattro’s enzyme blends improve:
- Dough stability
- Fermentation performance
- Increase softness and crumb resilience
- Elasticity and handling
- Baking quality
Our approach optimizes enzyme activity to deliver repeatable, high-performance results that boost both product quality and production efficiency.
A tailor-made approach
No two flours are alike. There’re differences in wheat origin, milling practices and intended use all influence how a flour should be improved. That’s why we never offer one-size-fits-all solutions.
At Quattro, flour improvement means creating an enzyme solution that fits your process, your flour, and your market requirements.
We work alongside you to:
- Analyse your flour’s specific composition and baking parameters.
- Design a bespoke enzyme formulation for your desired dough performance.
- Validate the results in our application lab or at the European Bakery Innovation Centre (EBIC).
- Support your implementation with technical and logistical expertise.
This co-creation model means you get consistent, proven results — not just a product, but a partnership that enhances every step of your process.
Our strenghts:
At Quattro Enzyme Solutions, we combine biotechnology expertise with a pragmatic, results-oriented mindset. As part of the Sonneveld Group and the Orkla family, we have access to top-tier R&D and a global enzyme network — while remaining fully independent in sourcing and formulation.
We don’t just sell enzymes — we design solutions that make your flour perform better, faster, and smarter.
Let’s Improve Together!
Take your flour to the next level! Our experts will help you identify the right enzyme system to improve stability, volume, and consistency — tailored precisely to your process.