The synergistic blend of enzymes in Sensea® delay the changes that make breads lose their fresh eating quality. That means they’re more elastic and have a moister mouthfeel from day one. Enzymes are natural processing aids. That makes them a consumer-friendly way to meet the demand for more natural baked goods.
Sensea® is suitable for both the artisanal and packaged/industrial segments. It gives you artisanal quality at industrial scale and allows you to reduce waste of breads with a short shelf life. By combining Sensea® with products in the Novamyl® family, you can achieve a complete freshness solution.
All our products for freshness
Enzymes extend bread’s natural freshness and help reduce bread waste. Find out more.