Latest bacterial xylanase

Panzea® gives you efficient, versatile performance across a broad range of bread products, baking conditions and flour types. Whereas most xylanases are affected by inhibitors commonly found in wheat, Panzea®  isn't. 

All-in-one product

Novozymes Panzea® is a new generation of xylanase that improves the volume of baked goods, along with appearance and texture. It also delivers a dry, stable dough for easy handling. All this in a single product. 

Panzea® has a high tolerance for variations in flour and processes. It's easy to formulate into flour, improvers or premixes.

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A range of solutions for dough conditioning

Panzea® part of Novozymes' state-of-the-art baking enzyme portfolio for dough conditioning, designed to help your business grow on a solid foundation.

Our xylanases also include Novozymes Pentopan®  Mono and Celluclast®  . They improve dough tolerance and machinability, dough handling, finished product volume, and product appearance such as crumb structure and bloom.

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

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