Novamyl® Pro
Novamyl® Pro is an anti-staling product that enables freshness throughout the shelf-life of baked goods. It maintains crumb softness and provides high elasticity and foldability during storage. Novamyl® Pro is available in different strengths.
Novamyl® Pro is a maltogenic alpha-amylase that’s easy-to-use and very dosing-tolerant. It maintains freshly-baked crumb softness, elasticity and high eating quality throughout storage.
Maintains crumb softness and elasticity
This fresh-keeping solution delivers crumb softness and crumb elasticity.
Reduces food waste and returns
This product reduces the amount of waste bread and/or stale returns in the supply chain.
It also reduces the unit costs and number of deliveries needed to keep fresh products on the shelf. Prolonging the freshness of baked goods through shelf life can cut food waste by millions of tons every year.
Changes in the starch structure of flour start to occur immediately after baking. These changes make bread and other baked goods lose their fresh eating quality. Novamyl® Pro modifies the starch structure to delay these changes. That means your bread, buns, rolls and baked goods stay elastic and soft for longer. It performs substantially better on crumb softness and elasticity than emulsifiers such as monoglycerides during long storage periods. The result is a considerable reduction in food waste and in stale returns.
Maltogenic alpha-amylases modify amylopectin molecules in starch flour to slow down the recrystallization process. This process is thought to be one of the main causes of staling. Maltogenic α-amylases keep amylopectin molecules’ primary structure intact. That means starch granules stay resilient and baked goods stay fresher for longer.
There are two causes of bread staling. Both are linked to starch in flour, especially to the amylopectin molecules found in starch.
The main cause is recrystallization, a process that starts soon after baking. As starch granules move from a gelatinous to rigid state, they lose their flexibility. This makes the bread crumb hard dry and brittle. The second possible cause is the increase in starch-gluten complexes. Both these processes happen as bread ages.
Starch in flour consists of the polysaccharides amylopectin and amylose. Maltogenic α-amylases modify amylopectin molecules. They target the ends of the molecules, generating small sugar molecules. These are mainly maltose, along with some oligosaccharides and small dextrins.
Importantly, maltogenic α-amylases leave the amylopectin molecule’s primary structure intact. The result is starch granules that stay softer and more resilient for longer. That allows baked goods to keep their soft, moist, elastic texture for longer.
Pure magic
Pure magic
Wouldn’t it be magic if bread could hold its shape and freshness over time? With Novamyl®, bread keeps its softness, moistness and elasticity, even when squeezed or pressed. Novamyl® enables freshness through shelf life. It’s not magic, it’s Novamyl®.
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