Appealing appearance with biosolutions
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.
Why use enzymes to beautify baked goods?
In stores, consumers are attracted to bread and biscuits with a rich golden color and firm structure. This can be hard to achieve in frozen pre- and par-baked products that are baked twice and lose moisture. Baking enzymes convert starch into glucose, feeding the yeast and improving bread volume, crust color, and moisture retention by reducing baking times.
Bake better biscuits
In addition to improving the texture and shape of your biscuits and cookies, Novonesis baking enzymes come with added benefits. They can be used to produce the same quality of biscuit without letting growing costs eat into your profits. Not to mention, they also help bakers pack indulgence into a cleaner-label biscuit, cookie, or cracker to appeal to evolving consumer expectations.
Crusts like gold
Baking appealing baked goods with a golden crusts isn’t easy. You need to consider the cost of extended baking time, risk crust separation and crumbling, and experience loss of moisture. Unless you use Novonesis enzymes. Improve crust color formation and volume, accelerate proofing and cut baking time with Goldcrust®.
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 Novozymes representative.
Fresher for longer with enzymes
Did you know that Novonesis invented freshkeeping enzymes more than 30 years ago? Thanks to these biosolutions, the most-sought after characteristics in baked goods - softness, elasticity, moistness, and a resilient bite - remain throughout shelf life.
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