Sensea®
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.
Sensea® is a blend of enzymes that offers a delicious new eating experience in packaged bread that consumers notice and appreciate. It gives baked goods initial softness and better dough strength.
Maintains crumb softness and elasticity
This fresh-keeping solution delivers crumb softness and crumb elasticity.
Maintains moistness
This product delivers superior softness, elasticity, and a new level of perceived moistness throughout shelf life.
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.
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.
All our products for freshness
Enzymes extend bread’s natural freshness and help reduce bread waste. Find out more.