Fungal alpha-amylases for flour correction

Standardized flour, consistent baking performance

Every day, millers face the challenge of delivering consistent flour quality to ensure high bread baking performance for their customers.

Fungamyl^® can be used to correct flour and deliver the expected end-product characteristics despite wide fluctuations in prices and quality of raw material.

Get in touch today

Easier to meet flour specifications

What if it suddenly became easier for millers to deliver measurably high-quality flours? Some enzymes have low response in the falling number test, making it difficult to meet flour specifications.

Novozymes Fungamyl^® Prime is a new fungal α-amylase that consistently reduces the falling number according to dosage, makes it easier to meet flour specifications. Fungamyl^® Prime offers the same or better performance as malt flours. It delivers excellent baking performance in various dough-making procedures and types of bread - just like the original Fungamyl^®.

Two solutions for flour correction

Fungamyl^® and Fungamyl^® Prime are tailored to specific flour correction applications. Talk with your Novozymes representative to find the best solution for your specific process and requirements.

See also Novozymes’ solutions for freshness, dough conditioning, dough strengthening, gluten strengthening, appearance and acrylamide reduction.

Novozymes Fungamyl^® – for reliable flour correction and falling number

Novozymes Fungamyl^® – for reliable flour correction and falling number

Standardized flour, consistent baking performance

Easier to meet flour specifications

Two solutions for flour correction

Have questions about Fungamyl^®?

Standardized flour, consistent baking performance

Easier to meet flour specifications

Two solutions for flour correction

Have questions about Fungamyl®?

Have questions about Fungamyl^®?