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.
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