AHRENSBURG, GERMANY — MC launched the Omnizym brand, with its first application as a sugar replacer, making it possible to reduce the sugar content in bakery recipes for yeast-risen baked goods.

Omnizym offers standardized solutions that can be combined with enzymes developed and sourced especially for the purpose. The new product line is backed by MC’s century of experience in flour improvement. The basic idea is to offer a tailor-made answer for every individual flour standardization requirement.

The new enzyme solution was developed specifically to address rising commodity and production costs.

The baking and sensory properties of baked goods depend greatly on the functions of sugar, so it is important to make sure that these parameters are not impaired when sugar is reduced.

Omnizym Sugar Replacer comes in two versions. In these purely enzyme-based products, enzymes convert the starch into glucose units and thus support fermentation, color and flavor formation.

In addition, throughout the fermentation process they provide for the production of maltose and thus faster fermentation and better, more even crust color. This is based on the enzymatic hydroloysis of long-chain polysaccharides, through which more precursors for the Maillard reaction are formed.

The second variant of Omnizym Sugar Replacer is based on the same enzyme compound, with an added flavoring component. Not only does it give the same baking performance, it also provides the identical sweetness to baked goods with full sugar content.

MC said Omnizym Sugar Replacers can be used directly in the mill without altering standard treatments, which lets manufacturers use them flexibly. The ideal dosage for the desired sugar reduction can be determined in baking trials under local conditions. Mills can access MC know-how at the Futuremaker Stern-Technology Center in Ahrensburg, Germany or at MC laboratories around the world.