Nutrilac can enhance sweetness and improved lamination in Danish pastery
Other bakery products


Great pastry needs whey ingredients

Nutrilac® can improve your pastry production and your final products. Using our proteins, you can improve the lamination properties of your pastry and obtain an appealing, flaky structure. The milky flavour profile of Nutrilac® also enhances pastry sweetness.

Apart from being easy to add, one of Nutrilac®‘s great functionalities is that it ensures good lamination properties even when eggs have been removed from your pastry recipe.


  • Appealing flakiness
  • Enhanced sweetness
  • Easy dough handling
  • Improved lamination

See our egg-free and gluten-free solutions.