Cost-efficient gluten-strenghtening

Novozymes Gluzyme® helps bread improver manufacturers optimize formulation costs by reducing ingredients such as ascorbic acid, vital wheat gluten or other oxidizing agents. 

Strenghtening of naturally occurring gluten

Novozymes Gluzyme® enables a stronger gluten network that has many advantages. It ensures gas retention during proofing, good volume and oven spring. The dough enables to withstand mechanical stress during handling.

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A range of solutions for gluten-strenghtening 

Gluzyme® is part of Novozymes' family of baking enzymes for gluten strenghtening.

See also Novozymes' solutions for freshness, dough conditionning, dough strenghtening, flour correction, appealing appearance and acrylamide reduction.

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