Food & Beverages

June 17, 2021 | 02:03

Cara kerja enzim kesegaran kue

Apa jadinya kalau roti bisa tetap segar, lembut, dan lentur selama berhari-hari? Tentu saja...

June 03, 2021 | 00:48

Oil profit calculator

With the oil profit calculator you can evaluate the main steps of your water degumming, alkaline...

April 21, 2021 | 01:43

Let’s rethink brewing

Varying quality of raw materials? No problem, we can help you. With enzymes, you are better able...

April 12, 2021 | 00:55

从替代蛋白质到首选蛋白质 From alternative protein to...

植物性食品和饮料。通过诺维信生物酶解决方案,从替代蛋白质到首选蛋白质,帮助提高植物性食品饮料的风味、质地及性价比。

April 12, 2021 | 02:03

烘焙中的酶 Enzymes in Baking

酶延长了烘焙食品(如面包)的保质期,因此可以让储存和保鲜更持久。

April 12, 2021 | 01:17

消费者如何评价面包?How do consumers evaluate bread?

在诺维信,我们确定了面包保鲜的三个重要参数:柔软度、弹性和湿润度。了解我们如何帮助您解锁这三个维度,并为消费者切实感受到您的产品带来的差异。

April 12, 2021 | 01:13

食品和饮料品质与可持续发展的合作伙伴 Partner for Quality and...

食品和饮料的生产方式一直在改变,我们的目标是加速这种演变,使世界上更多的人能够获得更好的食物。

April 12, 2021 | 00:51

Novamyl® - 纯粹的魔法 - Pure magic

如果面包能随着时间推移仍然保持它的形状和新鲜度,那岂不是很神奇?一起来看看酶的力量通过诺维信的Novamyl解决方案,是如何让面包保持柔软、湿润并富有弹性的?无论被挤压还是折叠,有了Novamy...

April 12, 2021 | 01:22

Gluzyme® Fortis 葡萄糖氧化酶 - 面筋强化的新标准 Gluzyme®...

冗长的供应链、温热的储存温度和恶劣的气候条件会影响配方的性能。使用高品质葡萄糖氧化酶Gluzyme®...

March 31, 2021 | 01:28

诺维信面包保鲜解决方案 Bread Freshkeeping Solution

面粉中的淀粉结构会随着时间而变化,逐渐降低烘焙食品的新鲜度,使面包失去原有的美味、弹性和湿度。失去新鲜度的面包不仅降低消费者的体验,也导致了食物浪费。诺维信酶制剂天然保鲜方案,可以让面包在很长的...

March 22, 2021 | 01:15

Experiencing Optiva® LS – an easy way to save...

Meet Samir and listen to his experience using Optiva® LS in his bakery

March 08, 2021 | 00:25

SmartBake®

Introducing SmartBake® Save time and cut costs on enzyme dosage trials for new baking recipes....

March 05, 2021 | 00:10

Novozymes Novamyl® Effect on Elasticity with...

See how Novozymes Novamyl® effects on bread crumb elasticity.