Enzymes as biscuit improvers
When it comes to snacks, consumers first eat with their eyes. Novonesis baking biosolutions are effective biscuit improvers that refine biscuit shape and texture, while also optimizing your ingredients and production.
Better-for-you biscuit production
Balancing indulgence with better-for-you options helps bakers build loyalty. Cutting acrylamide levels tackles concerns about this potential carcinogen. Our Acrylaway® solution reduces acrylamide by up to 90% without changing the taste or texture of biscuits, cookies, or crackers.
The clean label trend favors simple, recognizable ingredients. Our Sensea® Biscuit SF, Neutrase®, and Lipopan® Prime enzymes support this naturally. Neutrase® and Sensea® Biscuit SF reduce the need for sodium metabisulfite (SMS) and other reducing agents, while Lipopan® Prime lets bakers remove some emulsifiers from their recipes.
Our solutions for better-for-you biscuits
Better-looking biscuits
As well as enabling cleaner labels, Neutrase® and Sensea® Biscuit SF improve the texture and biscuit shape of final products.
But they’re not the only solutions we offer for this. From enhanced color to good imprinting and biscuit shape, we can deliver the benefits bakers need for better-looking biscuits.
Highlighted products
- Good dough-imprinting properties
- Improved dough machinability
- Improved product appearance
- Less need for reducing agents
- Suitable for organic products
- Enhanced mouth feel and texture
- Enables health claims
- Improves texture & appearance
- Optimizes cost & process
- Clean label
- Dough relaxation
- Even shape and form of biscuits - smooth packaging process
- Smooth dough - absence of shrinkage effect
Better-for-bottom-line biscuits
As the cost-of-living crisis bites, bakers need to find ways to stay competitive without compromising on quality. Finding savings in biscuit production is a great place to start.
Novonesis baking biosolutions for biscuits can help. They optimize bakers’ costs and processes without impacting the quality of their final products.
- Good dough-imprinting properties
- Improved dough machinability
- Improved product appearance
- Less need for reducing agents
- Suitable for organic products
- Enhanced mouth feel and texture
- Enables health claims
- Improves texture & appearance
- Optimizes cost & process
- Clean label
- Dough relaxation
- Even shape and form of biscuits - smooth packaging process
- Smooth dough - absence of shrinkage effect
Get in touch.
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