date:Nov 15, 2013
, global marketing manager for Novozymes Baking, Not only does the solution help industrial bakers meet consumer preferences, it also reduces waste.
Both new solutions are said to work to ensure that the crumb structure remains elastic and flexible, resulting in better bread softness. Sensea is claimed to instantly lower resilience, immediately offering a moister and more melting mouthfeel, whereas Novamyl 3Ds technology is said to kick in as time progresses. When used together, Novozymes belie