Improved volume and crumb structure
Reduce costs and carbon footprint
You can reduce your carbon footprint by up to 90% by using enzymes instead of ingredients like DATEM. A significant reduction can also be achieved by using enzymes instead of traditional emulsifiers.
Our range of dough-strengthening enzymes is extremely versatile, compatible with all types of bread and processing method. They can be used in synergy with other enzymes like amylases and xylanases.
Why you need a phospholipase in your production
Pasta and noodles based on wheat flour
Novozymes Noopazyme® is a dough-strengthener that reduces problems with speckiness, stickiness, texture or color stability of wheat-based noodles or dough sheets.
Your solutions for dough strengthening
Novozymes Lipopan® provides the necessary dough-strengthening for high-volume, high-quality bread. One kilo of Lipopan® can match the performance of up to 1,000 kg of traditional dough strengtheners. It therefore delivers significant savings in storage, transport and handling costs.
- Performs well, irrespective of most variations in flour quality
- Very dosing-tolerant
- Naturally effective on flour lipids
- Good dough stability, loaf volume, crumb structure and bloom
Novozymes Noopazyme® provides dough-strengthening for pasta and noodles. If you have any questions, please reach out to your Novozymes representative or via the contact form.