Enzyme targets quality

first_imgNovozymes has launched a new fresh-keeping enzyme that aims to improve bread quality and extend shelf-life. Novamyl Pro, which follows on from Novozymes’ existing product Novamyl, is a new maltogenic amylase preparation, which claims to offer improved crumb softness, elasticity and moistness.”What is great about Novamyl Pro is that it works exceptionally well in lean recipes with a basic formulation,” commented Thomas Erik Nilsson, global launch manager at Novozymes. “This fits perfectly with consumers’ desire for clean-label bread.”In a consumer preference test, carried out by the firm, over 60% of the participants, who tested three different ’everyday’ toast-breads for a week demonstrated a clear preference for the loaf made with a high dosage of Novamyl Pro, it claimed.www.novozymes.com.last_img

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