All the knowledge you need to leverage enzymes in your formulations – all in one place online....

Starchy foods commonly contain reducing sugars and the amino acid asparagine. When heated, they...

Long supply chains, warm storage temperature and tough climatic conditions can impact your...

Благодаря нашим клиентам Новозаймс Новамил® за последние 30 лет спас много батонов хлеба от...

Thanks to our customers, Novozymes Novamyl® has over the last 30 years saved a lot of loaves of...

Продлите свежесть вашего хлеба!

Novozymes - Enzymes in Baking - Russian

Wouldn’t it be magic if bread could hold its shape and freshness over time? Behold -The power of...

We asked Millennials a series of questions related to bread Among age categories, Millennials...

What causes bread to go stale, and how can enzymes slow that process down? Watch the 2-minute...

At Novozymes we’ve identified three important parameters: softness, elasticity, and moistness....

Acrylamide forms when starchy foods are baked or fried at high temperatures with little moisture,...

To comply with increasing regulation and protect brands, an easy-to-implement way to lower...

Acrylamide is a chemical compound that is naturally formed in some foods when they are baked,...

Huge amount of food are thrown out every day. A lot is bread that has gone stale. With enzymes we...