More applications for baking enzymes

Biscuits, cakes, noodles, tortilla and pasta can taste and look better with the help of Novozymes enzymes.

Novozymes ShapeIt ®

softens gluten structure to create a uniform product shape, surface and color for biscuits and cookies. It also improves mouthfeel.

Novozymes Sensea ® Wrap

keeps flour tortillas and flatbread flexible for longer, making sure they can be easily rolled into sandwich wraps or for cheese and meat dishes.

Novozymes Noopazyme®

reduces the stickiness of cooked pasta and improves the physical appearance of dried pasta.

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