Amylase, Granulate

Novamyl® 3D

Novamyl® 3D maintains soft, elastic baked goods throughout storage. It also adds the extra dimension of moistness.  Novamyl® 3D gives baked goods the ultimate quality differentiation. It's available in different strengths.

 
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Description Key benefits

Consumers today have high expectations for quality when it comes to the texture of bread. Novamyl® 3D is a premium maltogenic alpha-amylase that delivers the quality they demand.

  • 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.

Details

Changes in the starch structure of flour start to occur immediately after baking. These changes make bread and other baked goods lose their softness, elasticity, and moistness

Novamyl® 3D modifies  the starch structure  to  delay  these changes. It gives your bread, buns and rolls high softness and constant elasticity through shelf life. Uniquely, Novamyl® 3D adds the extra dimension of perceived moistness, with associated improvements in mouthfeel and tenderness. That means you can differentiate your products in a way that consumers will taste and appreciate. 

Novamyl® 3D can be used across a wide range of bread types, including in moderately sweet recipes. It maintains delicious eating quality at every point during storage. That leads to a  considerable  reduction  in  food waste and in  stale returns. 

How maltogenic alpha-amylases help keep bread fresh during shelf life

Maltogenic alpha-amylases modify amylopectin molecules in starch flour to slow down the recrystallization process. This process is thought to be one of the main causes of staling. Maltogenic α-amylases keep amylopectin molecules’ primary structure intact. That means starch granules stay resilient and baked goods stay fresher for longer. 


There are two causes of bread staling. Both are linked to starch in flour, especially to the amylopectin molecules found in starch. 

The main cause is recrystallization, a process that starts soon after baking. As starch granules move from a gelatinous to rigid state, they lose their flexibility. This makes the bread crumb hard dry and brittle. The second possible cause is the increase in starch-gluten complexes. Both these processes happen as bread ages. 

Starch in flour consists of the polysaccharides amylopectin and amylose. Maltogenic α-amylases modify amylopectin molecules. They target the ends of the molecules, generating small sugar molecules. These are mainly maltose, along with some oligosaccharides and small dextrins. 

Importantly, maltogenic α-amylases leave the amylopectin molecule’s primary structure intact. The result is starch granules that stay softer and more resilient for longer. That allows baked goods to keep their soft, moist, elastic texture for longer.

Starch in flour consists of the polysaccharides amylopectin and amylose. Maltogenic α-amylases modify amylopectin molecules. They target the ends of the molecules, generating small sugar molecules. These are mainly maltose, along with some oligosaccharides and small dextrins.  

Importantly, maltogenic α-amylases leave the amylopectin molecule’s primary structure intact. The result is starch granules that stay softer and more resilient for longer. That allows baked goods to keep their soft, moist, elastic texture for longer. 

How do consumers judge bread?

How do consumers judge bread?

We’ve identified three key parameters: softness, elasticity, and moistness.  These can help differentiate your products.  

Watch the video and find out how to unlock these three dimensions of freshness.  

All our products for freshness

Enzymes extend bread’s natural freshness and help reduce bread waste. Find out more.

Maintains crumb softness and elasticity
Maintains moistness
Highest crumb softness and elasticity
Reduces food waste and returns
Suitable for organic products
Keeps softness through storage
Keeps moistness through storage
Keeps shape through storage
 
 
 
 
 
 
 
 
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Cake
 
 
 
 
 
 
 
 
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Novamyl® 3D
Maintains crumb softness and elasticity
Maintains moistness
Highest crumb softness and elasticity
Reduces food waste and returns
Suitable for organic products
Keeps softness through storage
Keeps moistness through storage
Keeps shape through storage
Novamyl® L
More
Maintains crumb softness and elasticity
Maintains moistness
Highest crumb softness and elasticity
Reduces food waste and returns
Suitable for organic products
Keeps softness through storage
Keeps moistness through storage
Keeps shape through storage
BAN®
More
Maintains crumb softness and elasticity
Maintains moistness
Highest crumb softness and elasticity
Reduces food waste and returns
Suitable for organic products
Keeps softness through storage
Keeps moistness through storage
Keeps shape through storage
Novamyl®
More
Maintains crumb softness and elasticity
Maintains moistness
Highest crumb softness and elasticity
Reduces food waste and returns
Suitable for organic products
Keeps softness through storage
Keeps moistness through storage
Keeps shape through storage
Novamyl® Boost
More
Maintains crumb softness and elasticity
Maintains moistness
Highest crumb softness and elasticity
Reduces food waste and returns
Suitable for organic products
Keeps softness through storage
Keeps moistness through storage
Keeps shape through storage
Novamyl® Pro
More
Maintains crumb softness and elasticity
Maintains moistness
Highest crumb softness and elasticity
Reduces food waste and returns
Suitable for organic products
Keeps softness through storage
Keeps moistness through storage
Keeps shape through storage
Novamyl® Rye
More
Maintains crumb softness and elasticity
Maintains moistness
Highest crumb softness and elasticity
Reduces food waste and returns
Suitable for organic products
Keeps softness through storage
Keeps moistness through storage
Keeps shape through storage
Sensea®
More
Maintains crumb softness and elasticity
Maintains moistness
Highest crumb softness and elasticity
Reduces food waste and returns
Suitable for organic products
Keeps softness through storage
Keeps moistness through storage
Keeps shape through storage
OptiCake® Excel
More
Maintains crumb softness and elasticity
Maintains moistness
Highest crumb softness and elasticity
Reduces food waste and returns
Suitable for organic products
Keeps softness through storage
Keeps moistness through storage
Keeps shape through storage
Sensea® Wrap
More
Maintains crumb softness and elasticity
Maintains moistness
Highest crumb softness and elasticity
Reduces food waste and returns
Suitable for organic products
Keeps softness through storage
Keeps moistness through storage
Keeps shape through storage
Maintains crumb softness and elasticity
Maintains moistness
Highest crumb softness and elasticity
Reduces food waste and returns
Suitable for organic products
Keeps softness through storage
Keeps moistness through storage
Keeps shape through storage
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