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Novozymes Switzerland AG

Cut your ingredient costs with Novozymes' Lipopan® Xtra and Lipopan® F

Dittingen, Switzerland (ots)

Throughout recent times, consumer
tastes have been honed to enjoy a wide variety of quality bread
products. But manufacturers are posed with an escalating dilemma -
how to counteract the ever-rising ingredient prices with
cost-effective alternatives that ensure bread improvement. With bread
remaining an important element in daily diets throughout the world,
this sophisticated market demands a high quality product that always
meets their expectations - and does not dent their wallets.
But the good news is that enzyme solutions are offering viable
alternatives to traditional oil-based and chemical improvers,
strengthening and conditioning the dough to enable easy processing in
the bakery.  Potentially replacing traditional improvers by 50-100%,
these lipases are capable of excellent performance irrespective of
variations in flour quality, while eliminating acidic off-flavors
associated with some conditioning methods.
So how do these enzymes achieve such impressive results? Lipases
work on the lipids naturally present in wheat flour, and modify
non-polar as well as polar lipids such as lecithin. These modified
polar lipids increase the stability of gas cells in the dough,
resulting in better dough stability, improved loaf volume, and an
improved bread crumb structure due to finer, more uniform cells, and
a silkier texture. The crumb colour is whiter, and softness is
improved by the rise in volume and more uniform gas cells. The amount
of enzyme required to replace traditional conditioners depends upon
the formulation of the dough, the quality of the flour, and the
baking procedure. When using Novozymes' Lipopan Xtra and Lipopan F, a
lower concentration per dose is required in comparison to similar
products.  An additional benefit offered by these pioneering enzymes
is the fact that they each target a specific fermentation type,
Lipopan Xtra developed for long fermentation dough and Lipopan F
working with short fermentation methods, meaning that bread makers
pay only for a solution specifically targeting their particular
needs. And their robustness in flour means that both Novozymes'
solutions demonstrate excellent tolerance to variations in flour
quality.
This new generation of enzymatic solutions not only provide a
cost-effective alternative to costly traditional dough improvers, but
also bring new innovation to increase the quality of baked goods.
About Novozymes
Novozymes is the world leader in bioinnovations and creates
tomorrow's bio-solutions by applying technology to nature, making
sense to both our customers' bottom line and the planet. Novozymes
serves a broad array of industries using enzymes, microorganisms,
biopolymers, and biopharmaceutical ingredients. With over 700
products in 130 countries, Novozymes' bio-innovations improve
industrial performance and safeguard the world's resources because
they represent superior and sustainable solutions for tomorrow's ever
changing marketplace. For more company information please visit
www.novozymes.com

Contact:

Joost Welten
Industry Sales Manager
Phone: +33/146-141-364
E-Mail: JooW@novozymes.com

Plus de actualités: Novozymes Switzerland AG
Plus de actualités: Novozymes Switzerland AG
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