Sensea® provides softness and resilience from day one. It ensures moister mouthfeel, more tender texture and better melting. It delivers these benefits immediately and during the first days of storage.
The synergistic blend of enzymes in Sensea® delay the changes that make breads lose their fresh eating quality. That means they’re more elastic and have a moister mouthfeel from day one. Enzymes are natural processing aids. That makes them a consumer-friendly way to meet the demand for more natural baked goods.
Sensea® is suitable for both the artisanal and packaged/industrial segments. It gives you artisanal quality at industrial scale and allows you to reduce waste of breads with a short shelf life. By combining Sensea® with products in the Novamyl® family, you can achieve a complete freshness solution.