Novozymes Novamyl® is a powerful anti-staling baking freshness enzyme that improves moistness, crumb softness, elasticity and mouthfeel during storage.
It can reduce the need for emulsifiers or monoglycerides. Novamyl® is an optimized maltogenic alpha-amylase that boosts freshness-perception. It outperforms in delivering crumb softness, moistness and elasticity. It achieves higher scores for sensory quality and overall eating experience – even after days or weeks of self life.
Novamyl® modifies wheat flour starch in a way that retards starch retrogradation. It can be added to the flour, bread improver or water prior to mixing. Novamyl® can be used with bread, buns, rolls and lean sweet baked goods in both the artisanal and packaged/industrial segments.
An anti-staling product that enables freshness throughout the shelf-life of baked goods.
Improves crumb softness and elasticity during storage
Reduces the need for emulsifiers or monoglycerides
Boosts freshness perception by delivering crumb softness, moistness and elasticity
This fresh-keeping solution delivers crumb softness and crumb elasticity.
This product reduces the amount of waste bread and/or stale returns in the supply chain.
By prolonging the freshness of baked goods through shelf life, it reduces the number of deliveries needed to keep fresh products on the shelf and cuts food waste by millions of tons every year.