Optimal dough conditioning
Get smooth dough handling and better bread volume, bloom and structure
Dry balanced dough
Xylanases are known to improve dough machinability and dough-handling properties for bread, buns and rolls. Xylanases produce baked goods with better volume, crumb structure and bloom.
Novozymes Panzea® and Novozymes Pentopan® are our solutions that offer you a robust, versatile performance. They work across a broad range of bread products, baking conditions and flour types. Moreover, they work well together with other enzymes such as fungal amylases, lipases or freshness amylases.
What is a dough conditioner?
The baking process has many factors that can create problems with quality. For example, yeast and sourdough are living cultures affected by temperature and humidity. Wheat flour is a natural ingredient that fluctuates in quality. New harvests, changes in weather or equipment, or less-skilled labor also add to the variation.
Dough conditioners significantly increase tolerance of fluctuations. That makes it easier to achieve consistent baking results. Dough conditioners improve dough processing in highly automated environments. They ensure more constant production processes and outputs.
Which solution is right for you?
Find the right solution for you in our global portfolio, shown below. To find out more about products available in your region, get in touch with your local Novozymes representative.
All the benefits, even less dust
Our new portfolio of low-dust baking enzymes gives you the excellent performance you expect from Novozymes. Nova G products also deliver improved working environments, easier reformulation and the competitive edge that comes from getting ahead of changing legislation.
