Enzyme Solutions for Baking

This can contain industry information or supplemental information such as tables and charts

This can contain industry information or supplemental information such as tables and charts

More consumers are becoming aware of the potential risks of acrylamide in food. Acrylamide forms naturally when foods are baked or fried. Baking biosolutions from Novonesis help you reduce acrylamide from your food products and comply with changing regulations.

When choosing packaged baked goods, consumers have limited ways like appearance, volume, crust color, and labels to judge quality. Novonesis' baking enzymes, powered by biology, are designed to elevate the visual appeal and consistency of your baked goods.

Get smooth dough handling and better bread volume, bloom, and structure with Novonesis' xylanases in baking. Dough conditioning enzymes, or xylanases, are used in baking to improve dough handling, stability, and extensibility, which leads to higher quality end products. These enzymes enhance the dough's gas retention, resulting in better oven spring, increased loaf volume, and a finer, more uniform crumb structure. 

Yield a better bread

Strong, stable dough is a basic requirement in industrial baking. Enzymes not only support fresh keeping, they help create optimal dough machinability, contributing to higher quality bakery products. Enzymes are also used for dough strengthening, an important part of making high-quality bread improvers. In breadmaking, a strong gluten network is needed for gas retention during proofing to support the development of good bread volume and oven spring—and to withstand mechanical stress during dough handling. Yield a better bread with Novonesis and explore more product benefits below.

When you use baking biosolutions such as lipases, you can reduce dependence on ingredients like emulsifiers - while keeping the soft and elastic texture of your breads. This is because enzymes mimic the effects of traditional dough-strengthening agents while contributing to cleaner label baking. Lipases are enzymes that break down the fats (lipids) in wheat flour to improve the quality of baked products. By modifying lipids, they enhance gas bubble stability during fermentation, leading to better loaf volume and a more uniform crumb structure.

Overcome fluctuations in your flour quality for consistently high-quality baked goods. Flour quality fluctuates due to natural causes like weather and soil conditions. The aim of the milling industry is to control these fluctuations in flour quality and ensure consistent baking performance. By using baking biosolutions such as amylases, you can standardize the flour and with it the flour quality, to achieve consistent results in your baked goods.

Who doesn’t want their baked goods to be fresher for longer? Ensure that the most-sought after characteristics - softness, elasticity, moistness, and a resilient bite - remain throughout shelf life. With freshness enzymes, deliver the perfect texture that consumers demand. Consumers expect packaged baked goods to taste freshly baked. From bread and tortillas to cakes, flavor and visual appeal are key. Consumers consistently rank freshness and texture as a key quality attributes of baked goods. Dryness is one of the top reasons people throw bread out. Maintaining freshness is especially challenging for manufacturers aiming for cleaner labels.

Manufacturers need to optimize their formulation costs, for example, when ascorbic acid prices rise. Gluten-strengthening enzymes offer protection against volatile costs while naturally leveraging the endogenous gluten in the flour. Gluten-strengthening enzymes like glucose oxidase are key in breadmaking, enhancing the gluten network to withstand mechanical stress during dough processing. 

Reduce your dependence on sugar, vital wheat gluten and other volatile ingredients while stabilizing the supply chain and protecting your recipe costs. Recipe optimization biosolutions can help you reduce dependence on key raw materials, to increase your production flexibility and mitigate risks, while improving and safeguarding your profit margins. This way, you can continue to thrive even amidst fluctuating market conditions.