Novozymes Novamyl Steam enzyme blend
Novamyl Steam is a blend of enzymes that gives steamed bread increased and prolonged softness and freshness. One kilogram of enzymes is claimed to reduce CO2 emissions by more than 1000 kg in the industrialised production of steamed bread for supermarkets.
Extended freshness of the product means fewer deliveries, less packaging and less waste through stale returns. Using the enzyme blend also results in less switching between products on the production line and longer production runs, leading to reductions in energy consumption and greenhouse gas emissions.
Novamyl Steam extends the shelf life of steamed bread by preventing starch from recrystallising. This maintains the softness and elasticity of the buns, meaning that steamed bread retains a fresh feel from day one up to day three or even longer.
Phone: 02 9630 8466
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