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.
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:

Comparison between flatbread without and with Novozymes solution


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