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Most types of flat bread cannot remain fresh for longer than 2-3 days and the waste of flatbread has become a significant challenge in the sales channels and households.
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Improving freshness of flatbread represents a unique opportunity for bakeries. Novozymes, the world leader in industrial enzyme research and development, offers a new enzymatic solution that extends the freshness in flatbread. It also keeps dough properties and process parameters unchanged and lets bakeries:

Increase market share by differentiation from competition, tapping into new channels and customer segments

Reduce the amount of returned bread and improve margins by optimizing production and distribution costs

Comparison between flatbread without and with Novozymes solution


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