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Enzymes as cake improvers

Cakes that stay soft and moist throughout shelf life should not be a wish that your baking customers need to make. Ensure that packaged cakes retain their delicious characteristics in storage with enzymes that enhance crumb softness, elasticity, moistness, and shape.

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Highlighted products

Novamyl®
dynamic product
FreshnessGranulateAmylase
Benefits
  • Maintains crumb softness and elasticity
  • Reduces food waste and returns
Novamyl® 3D
dynamic product
FreshnessGranulateAmylase
Benefits
  • Maintains crumb softness and elasticity
  • Reduces food waste and returns
  • Maintains moistness
OptiCake® Excel
dynamic product
FreshnessGranulateAmylase
Benefits
  • Keeps shape through storage
  • Maintains crumb softness and elasticity
  • Maintains moistness

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