Biosolutions for flour correction
Overcome fluctuations in your flour quality for consistently high-quality baked goods.
Why use flour correction enzymes?
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.
How enzymes help
Flour correction enzymes from Novonesis - the Fungamyl® range - adjust the common deficiency in the alpha-amylase activity and standardize the flour if it has low inherent cereal alpha-amylase activity. Adding Fungamyl® ensures continuous production of short-chain oligosaccharides and dextrins during leavening. This results in a high bread volume and in a fine and even structure of the final baked goods.
Fungamyl® Prime is a fungal alpha-amylase also provides falling number correction benefits and matches the effects of malt flour.
Our flour systems are transforming. Are you?
As a principal component of bread, quality of the wheat flour is of great importance. But what happens when shortage in the market and price fluctuations leave bakers with no other option than baking with lower quality flour? Download our whitepaper to explore different type of flours, market dynamics, the impact climate change is having on the baking industry – and how you can achieve consistent bread even when consistency is lacking.
Which solution is the right for you?
Find the right solution for you in our global portfolio, shown below. To find out more about products available in your region, get in touch with your local Novonesis representative.
- Improved product volume, crumb structure and appearance
- Good dough machinability and handling
- Suitable for organic products
- Improved crust color
- Improved volume and crumb structure
- Reduces falling number according to dosage
- Enhanced fermentation
More Affordability and Flexibility solutions
Novonesis biosolutions also offer you other opportunities to bake with your bottom line in mind.
Gluten strengthening
Manufacturers need to optimize their formulation costs, for example, when ascorbic acid prices rise. Gluten-strengthening enzymes from Novonesis offer protection against volatile costs while naturally leveraging the endogenous gluten in the flour.
Dough conditioning
Dough conditioning enzymes are known to improve dough machinability and dough-handling properties for bread, buns, and rolls. They help bakers achieve a dry, balanced dough for better machinability and dough-handling properties. The result is sustainable baked goods with better volume, crumb structure, bloom and less dough stickiness.
Dough strengthening
By using dough strengthening enzymes, 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.
Get in touch.
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