MC Mühlenchemie develops the first enzymatic solution for improving the taste of baked goods

October 14, 2024 - MC Mühlenchemie, a world-leading expert in flour treatment, has expanded its enzyme product portfolio with a pioneering innovation, Omnizym Taste. This new enzyme compound makes the targeted flavour improvement of baked goods possible enzymatically for the first time. This was previously possible only by using flavourings. Depending on requirements, mills can offer bakeries added value in the form of flour with functional properties that help products stay fresh longer.

Omnizym Taste is suitable for almost all yeast-raised recipes and allows to significantly improve their taste without using flavorings or malts. © MC Mühlenchemie

Taste improvement through enzymatic innovation

MC Mühlenchemie works to adjust flours to significantly improve the flavour profile of baked goods. Omnizym Taste, the newest addition to the company's Omnizym series, eliminated undesired flavour nuances while strengthening the characteristic bread taste. The formulation contains hydrolytic enzymes that target and remove off-tastes in yeast-raised baked goods, to arrive at an intense yet balanced flavour.

Challenges in modern baked-goods production

In modern baked-goods production, especially with products such as sandwich bread, hamburger buns and baguettes, preservatives like propionate often cause undesirable off-tastes or bitterness. Omnizym Taste was developed to counteract these negative effects. The result is a full, balanced bread flavour without negative interactions with other enzymes or ingredients. This solution is suitable for virtually all yeast-raised recipes, and lets bakeries significantly improve the way their products taste, without using flavourings or malts.

"There are enzymatic solutions for almost all the requirements placed on a high-quality flour, from standardisation to improvement of the dough properties, to better fresh-keeping or more volume," explains Roman Gradert, Research and Development. "With Omnizym Taste we have now for the first time developed enzymatic solution that optimises taste and takes the bread flavour experience to a new level."

Further functional benefits and technical applications

Omnizym Fresh and Taste is another option for mills who want to give their customers functional advantages in addition to good taste. This enzyme compound combines flavour improvement with a freshness aspect that extends the shelf life of yeast-raised baked goods. It also enables the reduction of emulsifiers and sugar, reducing raw materials costs while retaining product quality.

Omnizym Taste and Omnizym Fresh and Taste can be added right at the mill, without requiring changes to the standard treatment. Mills can determine the optimum dosage in consultation with the experts at the 'Furturemakers' MC SternTechnology Center in Ahrensburg or at MC laboratories around the world.

With the new Omnizym Taste series, MC Mühlenchemie offers tailored solutions for mills that want to provide their baking industry customers with real added value, through flours that combine functional and flavour advantages.

For more information, visit HERE.

The Global Miller
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