Novozymes enzymatic solutions are effective for improving the baking process. Not only can sensorial properties (i.e. crispiness, crunchiness) be enhanced without compromising on flavor and familiarity, but weaknesses such as uneven shapes, weakened consistency and crumb structure can also be improved.

By adding enzymes to biscuits, raw material and processes can also be optimized, for example by stabilizing flour quality, improving dough machinability and optimizing process parameters, and reducing recipes' ingredients. the result is high-quality, consistent biscuits, cookies, crackers and wafer. With enzymes, you will also address the increasing and changing regulations to address public-health concerns, possible change in legislation and consumers' heightened attention to health and safety.