Optimal dough strengthening for cleaner label baking

Reduce emulsifiers, maintain increased bread volume, and improve crumb structure with lipases for baking.

baker kneeding dough

Improved volume and crumb structure with lipases for baking

Using lipases for baking, you can avoid emulsifiers in baking and still get consistent bread quality with a delicious, soft, and elastic texture. Our enzymes mimic the effects of traditional dough-strengthening agents while contributing to cleaner label baking.

Reduce costs and carbon footprint

Reduce costs with our dough-strengthening enzymes, which can be used at lower dosages than traditional ingredients. They result in greater dough tolerance for easier handling, and a high-quality loaf.

Compared to traditional emulsifiers, you can benefit from a significant reduction of your carbon footprint by using of our lipases for baking.

Our range of dough-strengthening enzymes is extremely versatile, compatible with all types of bread and processing methods. They can be used in synergy with other enzymes like amylases and xylanases.


A regional Insight from China:
Decoding Acid Value in baked goods

Here's a fascinating look into the science behind one of the world's most beloved staples - bread. Brought to you by our expert Chinese team, this article offers a unique regional perspective on the vital, but often overlooked, aspect of the baking industry: the 'Acid Value'.

Influenced by various factors such as ingredients, additives, processing aids, and storage conditions, this complex parameter plays a pivotal role in determining the quality of bread.

Dive into this insightful article to understand the intricacies of Acid Value, how enzyme treatments like lipases can effectively manage it, and how Novonesis is leading the charge towards a sustainable baking industry.

Chinese baker
dough on conveyor belt

Why you need a lipase for baking

Phospholipases modify lipids in flour to provide a cost-effective match for emulsifier performance, leading to significant savings and supporting cleaner label baking.

girl eating noodles

Pasta and noodles based on wheat flour

Novozymes Noopazyme® is a dough-strengthener that reduces problems with speckiness, stickiness, texture or color stability of wheat-based noodles or dough sheets.

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.

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