MillBo & Cain Food are now Nutriveo.
MillBo & Cain Food are now Nutriveo.
MillBo & Cain Food are now Nutriveo.
The benefits
The benefits
The benefits
our products
TRU CLF
A clean label dough conditioner that delivers superior strength, elasticity and process tolerance, formulated with enzymes and ascorbic acid. Designed for industrial bakery manufacturers, TRU CLF supports cleaner ingredient lists while maintaining the dough handling performance you expect, at any production volume.
Our products
PUREBAKE™
An enzyme blend for high-speed bread and roll production, delivering balanced elasticity, reduced mix times and consistent crumb quality, with a clean, consumer-friendly label. Formulated with strengthening and conditioning enzymes, it improves dough machinability, proofing tolerance and oven spring at any production volume.
Our products
CL FREEZE
An enzyme-based conditioning system purpose-built for frozen bread and roll production, maintaining dough stability and clean label performance through every freeze-thaw cycle. Formulated with a balanced enzyme blend, it keeps dough workable at high speeds while reducing quality defects during freezing, storage and transportation.
Our products
TREM 21 PF
A proteolytic enzyme derived from pineapple stems, naturally relaxing tough doughs and improving machinability across a wide range of bakery applications. By breaking down gluten structures, it increases dough extensibility while contributing to crust color, toasting quality and internal softness.
our products
TRU CLF
A clean label dough conditioner that delivers superior strength, elasticity and process tolerance, formulated with enzymes and ascorbic acid. Designed for industrial bakery manufacturers, TRU CLF supports cleaner ingredient lists while maintaining the dough handling performance you expect, at any production volume.
Our products
PUREBAKE™
An enzyme blend for high-speed bread and roll production, delivering balanced elasticity, reduced mix times and consistent crumb quality, with a clean, consumer-friendly label. Formulated with strengthening and conditioning enzymes, it improves dough machinability, proofing tolerance and oven spring at any production volume.
Our products
CL FREEZE
An enzyme-based conditioning system purpose-built for frozen bread and roll production, maintaining dough stability and clean label performance through every freeze-thaw cycle. Formulated with a balanced enzyme blend, it keeps dough workable at high speeds while reducing quality defects during freezing, storage and transportation.
Our products
TREM 21 PF
A proteolytic enzyme derived from pineapple stems, naturally relaxing tough doughs and improving machinability across a wide range of bakery applications. By breaking down gluten structures, it increases dough extensibility while contributing to crust color, toasting quality and internal softness.
our products
TRU CLF
A clean label dough conditioner that delivers superior strength, elasticity and process tolerance, formulated with enzymes and ascorbic acid. Designed for industrial bakery manufacturers, TRU CLF supports cleaner ingredient lists while maintaining the dough handling performance you expect, at any production volume.
Our products
Panvivo active sourdough
An enzyme blend for high-speed bread and roll production, delivering balanced elasticity, reduced mix times and consistent crumb quality, with a clean, consumer-friendly label. Formulated with strengthening and conditioning enzymes, it improves dough machinability, proofing tolerance and oven spring at any production volume.
Our products
CL FREEZE
An enzyme-based conditioning system purpose-built for frozen bread and roll production, maintaining dough stability and clean label performance through every freeze-thaw cycle. Formulated with a balanced enzyme blend, it keeps dough workable at high speeds while reducing quality defects during freezing, storage and transportation.
Our products
TREM 21 PF
A proteolytic enzyme derived from pineapple stems, naturally relaxing tough doughs and improving machinability across a wide range of bakery applications. By breaking down gluten structures, it increases dough extensibility while contributing to crust color, toasting quality and internal softness.
Let's connect
USA Cain Food
8401 Sovereign Row, Dallas, TX 75247, Stati Uniti |
+1 (214) 630-4511 | info@millbo.it
Italy Millbo
1 Cascina Bellaria, Trecate, No 28069, Trecate NO | +39 0321795911 | info@millbo.it
China Millbo
Room 306, Building 4, No.1999, Shenkun Road Minhang District, Shanghai, China | +86 18153265988 | info@millbo.it
Let's connect
USA Cain Food
8401 Sovereign Row, Dallas, TX 75247, Stati Uniti |
+1 (214) 630-4511 | info@millbo.it
Italy Millbo
1 Cascina Bellaria, Trecate, No 28069, Trecate NO | +39 0321795911 | info@millbo.it
China Millbo
Room 306, Building 4, No.1999, Shenkun Road Minhang District, Shanghai, China | +86 18153265988 | info@millbo.it
USA Cain Food
8401 Sovereign Row, Dallas, TX 75247, Stati Uniti | +1 (214) 630-4511 | info@millbo.it
Italy Millbo
1 Cascina Bellaria, Trecate, No 28069, Trecate NO | +39 0321795911 | info@millbo.it
China Millbo
Room 306, Building 4, No.1999, Shenkun Road Minhang District, Shanghai, China | +86 18153265988 | info@millbo.it