Enzyme targets quality

18 December, 2009
Page 14 

Novozymes has launched a new fresh-keeping enzyme that aims to improve bread quality and extend shelf-life. Novamyl Pro, which follows on from Novozymes' existing product Novamyl, is a new maltogenic amylase preparation, which claims to offer improved crumb softness, elasticity and moistness.
"What is great about Novamyl Pro is that it works exceptionally well in lean recipes with a basic formulation," commented Thomas Erik Nilsson, global launch manager at Novozymes. "This fits perfectly with consumers' desire for clean-label bread."
In a consumer preference test, carried out by the firm, over 60% of the participants, who tested three different 'everyday' toast-breads for a week demonstrated a clear preference for the loaf made with a high dosage of Novamyl Pro, it claimed.


Site Search

Webinars 

    Insights from the Bakery Market Report 2016

    You can now purchase the Bakery Market Report 2016, which offers insight into the retail bakery trade in the UK.

Events Calendar

Facebook

Twitter