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   New Enzyme From Novozymes Enables Softer Premium Bread
by Jess Halliday, Bakery & Snacks.com
Posted: Monday, November 30, 2009 at 10:05AM EST

Novozymes is introducing new enzyme for premium bread products which can provide longer-lasting crumb softness, elasticity and moistness.  

The Danish enzyme specialist has been marketing its standard Novamyl 10000 for the last 19 years. Its customers are suppliers of bread improvers, rather than bakeries themselves.  

Now it is ushering in the next generation in the line, called Novamyl Pro. Both Novamyl 10000 and Novamyl Pro are maltogenic amylase preparations which work by breaking down the starch in a particular way, but Thomas Nilsson, global launch manager told FoodNavigator.com that they are different enzymes.  

To read the rest of this story please go to: Bakery & Snacks.com


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