Many industrial bakers struggle to balance clean label strategies with the need to ensure idea quality when making bread and buns. Enter Enovera 3001, a robust processing aid designed to meet every need without compromise.
No longer will bakers have to compromise on dough strength or tolerance during production, maintaining consistency across varying conditions, reducing waste, or even preserving finished product quality, volume and crumb structure.
According to IFF, Enovera 3001 delivers dependability throughout production and provides superior finished product quality for bread and buns over existing alternatives in the market. Based on internal application trials, the ingredient performs equivalently or better than traditional chemical emulsifiers and with a reduced dependence on aids to compensate for inconsistencies.
Some of the key benefits
- Excellent shock resistance in industrial processes
- Robustness to process variations
- High tolerance of raw material variations
- Exceptional volume, oven spring and crumb structure
- Reduced dependence on crutch additions
- Less production waste
Only product on the market
“Not every brand owner has label-friendly formulations on their radar, but for those who do, Enovera 3001 is the solution they need to succeed,” said Joshua Zars, regional enzymes business lead, IFF.
“It is the only product on the market that delivers every time in a formula without DATEM, SSL, monoglycerides, or crutch additions.”
The new enzyme joins the Danisco range of ingredients that became part of the IFF family earlier this year. It is currently only available in the US.
As a long-time global developer and manufacturer of enzymes and other emulsification solutions focused on the bakery industry, IFF leverages its unparalleled portfolio, knowledge and technical expertise across applications to help customers deliver winning products for the market every day.