Easier production
Working with wholegrains, including wholewheat, can be a challenge. Your dough might be stickier and more difficult to handle, with lower proofing tolerance. Valena® Wholewheat G gives you better dough handling and larger bread volumes as a result of the improved proofing tolerance across a variety of wheat flours.

For a variety of wholewheat flours
Wholewheat flours vary in their composition and structure. Valena® Wholewheat G works for a broad range of wholewheat flours like red or white wheat. This gives you the flexibility to create more variation or different recipes – and consistently achieve a healthier, appealing bread.

Sensory appeal
Wholewheat bread tends to become drier and stale faster than white bread. The bread structure can also be more compact and visually less appealing. Valena® Wholewheat G ensures a high volume with a better crumb and moist, soft texture that can please consumers looking for healthier bread without sensory compromises. It also helps keep the wholewheat bread fresh for longer, which gives consumers longer time to enjoy their bread and reduces food waste.

Better nutrition

Wholegrains are a great way to get fiber, minerals and vitamins which are all important to maintaining good general health. Still consumers aren’t getting enough wholegrain despite the fact that they’re increasingly looking for foods with better nutrition. With Novozymes Valena® Wholewheat EE G you can offer consumers the benefits of wholewheat in a delicious bread that doesn’t compromise on sensory appeal.

Eliminates the need for emulsifiers

Emulsifiers are not only a costly ingredient that’s hard to come by. It’s also an E-number on your label. A 2021-Novozymes study found that 85% of consumers pay attention to the ingredients and nutritional facts when they buy wholegrain bread. The study also found that consumers pay high attention to E-numbers. With this Valena® solution you can free yourself from emulsifiers and still get at healthy, great tasting and fresher bread.