Enhance brand perception, by boosting freshness,

Novamyl® 10000 BG

  • Improves crumb softness and elasticity during storage
  • Reduces the need for emulsifiers or monoglycerides
  • Boosts freshness perception by delivering crumb softness, moistness and elasticity
 
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Description Key Benefits

Novozymes Novamyl® 10000 BG 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® 10000 BG 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® 10000 BG 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® 10000 BG 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

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.

Reduces the unit costs

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.