Appealing appearance with biosolutions
When choosing packaged baked goods, consumers have limited ways like appearance, volume, crust color, and labels to judge quality. Novonesis baking enzymes, powered by biology, are designed to elevate the visual appeal and consistency of your baked goods.
Why use enzymes to beautify baked goods?
Consumers truly eat with their eyes—62% globally say appearance drives purchases, and nearly half value crust crispness1. Achieving a rich golden color and firm structure is tough in frozen pre- and par-baked goods, which are baked twice and lose moisture. Baking enzymes solve this by boosting volume, crust color and moisture retention by reducing baking times. They convert starch into glucose, feeding yeast and enhancing visual appeal, helping manufacturers meet consumer expectations for quality and freshness.
Crusts like gold
Baking appealing baked goods with a golden crusts isn’t easy. You need to consider the cost of extended baking time, risk crust separation and crumbling, and experience loss of moisture. Unless you use Novonesis enzymes. Improve crust color formation and volume, accelerate proofing and cut baking time with Goldcrust®.
Bake better biscuits
In addition to improving the texture and shape of your biscuits and cookies, Novonesis baking enzymes come with added benefits. They can be used to produce the same quality of biscuit without letting growing costs eat into your profits. Not to mention, they also help bakers deliver indulgence in biscuits, cookies, or crackers with a shorter, simpler ingredient list that meets evolving consumer expectations.
Which baked goods biosolutions are 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 Novonesis representative.
Granulates
Goldcrust®
Granulates
AMG®
Which of our biscuit-specific biosolutions are right for you?
Granulars
Neutrase®
Liquids
Neutrase® L
Fresher for longer with enzymes
Did you know that Novonesis invented freshkeeping enzymes more than 30 years ago? Thanks to these biosolutions, the most-sought after characteristics in baked goods - softness, elasticity, moistness, and a resilient bite - remain throughout shelf life.
Get 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.