One key way enzymes help bakers is by enhancing bread’s production processes. Enzymes improve dough’s handling properties and increase dough stability and proofing tolerance. Your production processes will flow smoothly, ensuring top-quality end bread products consistently. Strengthen your dough, reduce your costs.

Keep it fresh!
Enzymes also keep bread fresher for longer. When bread stales, its texture changes from soft, moist and flexible to firm, dry and crumbly. Enzymes keep bread fresher for longer, increasing your profits. In fact, enzymes can reduce the amount of stale bread returns by 50%!

Novozymes is continually expanding the frontiers of biological solutions. So, team up with Novozymes! After all, enhancing your Cereal Food business is our business.