Optimize your baking recipes with better ingredients
Reduce your dependence on sugar, vital wheat gluten and other volatile ingredients while stabilizing the supply chain and protecting your recipe costs.
Why use enzymes to optimze your recipes?
Commodities such as wheat, sugar, yeast, emulsifiers and various fats, make up a large part of a baker’s recipe. So, what happens when they become inaccessible? The baking industry experiences the familiar challenges of soaring raw material prices and supply shortages.
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.
How do enzymes help?
By using enzymes, you can optimize the use of raw materials, reduce waste and improve production consistency. Get greater control over your recipes and product quality, while also mitigating the impact of fluctuating raw material prices on your profit margin.
Reduce dependence on vital wheat gluten
Vital wheat gluten has been used to achieve volume and texture in baked goods, but it’s getting harder to source and fluctuates in price.
Optiva® LG reduces vital wheat gluten in your recipe with no compromise on volume or quality of your bread. Maintain stability during production while saving costs.
More Affordability and Flexibility solutions
Novonesis biosolutions also offer you other opportunities to bake with your bottom line in mind.
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.
Flour correction
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 biosolutions, you can standardize the flour and with it the flour quality, to achieve consistent results in your baked goods.
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.
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