Creating appealing appearance

Increase crustiness or crust color and improve par-baked products 

Creating appealing appearance

Optimize appearance

When making a purchase decision, consumers have only a few ways to judge the quality of baked goods. They can only decide based on the appearance, volume and crust color and by reading the label ingredients. 

Baking enzymes are natural processing aids that can help optimize appearance.

First impressions count

First impressions count

In the store, consumers look for bread and biscuits with a rich golden-color and good structural integrity. This can be particularly difficult to achieve in frozen pre- and par-baked products that are baked twice and lose moisture.  Baking enzymes convert starch into glucose, which feeds the yeast and gives the bread better volume and crust color, with shorter baking times and thereby less moisture loss. 

In biscuits, crackers, wafers and cookies, consumers look for a consistent shape. By weakening gluten, baking enzymes let producers use a wider variety of flours, and improve dough properties as well as the sensory attributes of the final products. Enzymes let producers tackle topics like: brittle consistency, uneven shape and imprinting. 

Which solution is right for you?

Find the right solution for you in our global portfolio, shown below. To find out more about products available in your region, get in touch with your local Novozymes representative.

Improved dough machinability
Improved product appearance
Enhanced mouth feel and texture
Good dough-imprinting properties
Suitable for gluten-free products
Less need for reducing agents
Suitable for organic products
Improved crust color
Improved oven spring and larger volume
Enhanced fermentation
Reduced baking time
Neutrase® L
More
Improved dough machinability
Improved product appearance
Enhanced mouth feel and texture
Good dough-imprinting properties
Suitable for gluten-free products
Less need for reducing agents
Suitable for organic products
Improved crust color
Improved oven spring and larger volume
Enhanced fermentation
Reduced baking time
AMG®
More
Improved dough machinability
Improved product appearance
Enhanced mouth feel and texture
Good dough-imprinting properties
Suitable for gluten-free products
Less need for reducing agents
Suitable for organic products
Improved crust color
Improved oven spring and larger volume
Enhanced fermentation
Reduced baking time
Goldcrust®
More
Improved dough machinability
Improved product appearance
Enhanced mouth feel and texture
Good dough-imprinting properties
Suitable for gluten-free products
Less need for reducing agents
Suitable for organic products
Improved crust color
Improved oven spring and larger volume
Enhanced fermentation
Reduced baking time
Neutrase®
More
Improved dough machinability
Improved product appearance
Enhanced mouth feel and texture
Good dough-imprinting properties
Suitable for gluten-free products
Less need for reducing agents
Suitable for organic products
Improved crust color
Improved oven spring and larger volume
Enhanced fermentation
Reduced baking time
Shapeit® Biscuit
More
Improved dough machinability
Improved product appearance
Enhanced mouth feel and texture
Good dough-imprinting properties
Suitable for gluten-free products
Less need for reducing agents
Suitable for organic products
Improved crust color
Improved oven spring and larger volume
Enhanced fermentation
Reduced baking time
Improved dough machinability
Improved product appearance
Enhanced mouth feel and texture
Good dough-imprinting properties
Suitable for gluten-free products
Less need for reducing agents
Suitable for organic products
Improved crust color
Improved oven spring and larger volume
Enhanced fermentation
Reduced baking time

Get the benefits of a best-in-class product

Explore our best-in-class products
 
GoldCrust®

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