Bake whole-wheat bread a whole lot better
Whole-grain breads have taken off in many markets around the world. With Novonesis biosolutions, bake deliciously healthy whole-wheat breads that are softer, moister, and stay fresh for longer. What’s more, give baked goods producers compelling claims and the benefits consumers are looking for.
Consumers want delicious whole-wheat bread
Whole-wheat and multigrain breads remain popular—73% of consumers have eaten whole wheat and 57% multigrain in the past month1. While 49% associate whole wheat with high fiber and 30% with great taste, texture often falls short2. Consumers want more whole grain but won’t compromise on fresh, delicious bread. Valena® Wholewheat and Valena® Wholewheat EE improve volume, crumb and freshness across flour types, ensuring quality that meets expectations and keeps consumers coming back.
Which whole-wheat bread would you choose?
Valena® Wholewheat creates whole-grain bread that stays fresh for longer. It also lends higher volume, more moistness and better dough handling across a variety of wheat flours.
You can also choose to use Valena® Wholewheat EE that has the same benefits of Valena® Wholewheat, but with the added benefit of baking with fewer or no emulsifiers.
Valena® Wholewheat variants
- Easier production
- For a variety of wholewheat flours
- Sensory appeal
- Better nutrition
- Easier production
- For a variety of wholewheat flours
- Sensory appeal
- Better nutrition
- Eliminates the need for emulsifiers
Get in touch.
Let’s bake a brighter future together. Fill in the form below and one of our baking experts will be in touch.
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Explore our other biosolutions for baking
Bake better with biosolutions
- Reduce reliance on emulsifiers, maintain increased bread volume, and improve crumb structure with advanced dough strengthening enzymes.
- Meet demand for high-quality baked goods with tailored dough conditioning enzymes that improve dough handling and deliver consistent results across flour types and processes.
- Avoid health concerns and stay ahead of evolving regulations with solutions that help reduce acrylamide in baked goods without compromising taste or texture.
- Keep baked goods fresher for longer with freshness enzymes that extend softness, improve shelf life, and enhance consumer appeal.
- Avoid dough stickiness and improve gluten network with gluten strengthening enzymes that offer an alternative to unwanted additives.
- Stay ahead of changing market needs with innovative baking enzymes designed to help you meet evolving industry demands and consumer expectations.