Novozymes - Enzymes in Baking - Russian

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

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...

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,...