In the baking industry, formulators know that long supply chains, storage temperature and tough climatic conditions are some of the challenges that impact how ingredients perform during production of bread. And the industry also knows these conditions can impact the final bread.
“With Gluzyme Fortis, Novozymes has made a new solution to help the industry meet these challenges by developing improvers, corrected flour or pre-mixes that withstand tough conditions in the supply chain and during production of the bread,” says Adam Benjamin Vestergaard Diggle, director at Novozymes.
Gluzyme Fortis is a newly developed enzymatic solution, and it sets a new standard in gluten strengthening.
It’s based on a glucose oxidase, an important enzyme already used in many bakery formulations where it improves dough processability and enable production of consumer appealing baked products.
Robust in tough climate, appeals to consumers
The new solution delivers the benefits of Novozymes’ original glucose oxidase, but in an even more consistent and robust way than any other glucose oxidase in the market.
“Gluzyme Fortis comes with built in robustness to the temperature variations that may occur to improvers, flour and pre-mixes during storage and transportation,” Adam says. “It’s a biological way to improve dough machinability and to produce bread with great volume, nice bloom and an appealing appearance.”
The baking industry face the challenge of inconsistent and long supply chains, where raw material, including glucose oxidase, are exposed to extreme temperatures that can really impact their final performance.
“We’ve developed Gluzyme Fortis to withstand tough conditions and help bakeries produce bread wherever they are in the world, and especially for those who operate in warm climates and remote areas. Also, Gluzyme Fortis is the first shelf stable Glucose oxidase on the market as it can be stored at ambient temperatures for two years,” explains Adam Benjamin Vestergaard Diggle.
Gluzyme Fortis is launched worldwide.
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