AHRENSBURG, GERMANY — MC Mühlenchemie, introduced Omnizym Taste, a new enzyme compound that makes the targeted flavor improvement of baked foods possible enzymatically.

Previously, this was possible through the use of flavorings. 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 eliminates undesired flavor nuances while strengthening the characteristic bread taste. The formulation contains hydrolytic enzymes that target and remove off-tastes in yeast-raised baked foods, to arrive at an intense yet balanced flavor, MC said.

In modern baked foods 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 flavor 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 flavorings or malts.

“There are enzymatic solutions for almost all the requirements placed on a high-quality flour, from standardization to improvement of the dough properties, to better fresh-keeping or more volume,” said Roman Gradert, research and development. “With Omnizym Taste we have now for the first time developed an enzymatic solution that optimizes taste and takes the bread flavor experience to a new level.”

Omnizym Fresh and Taste is another option for mills that want to give their customers functional advantages in addition to good taste. This enzyme compound combines flavor improvement with a freshness aspect that extends the shelf life of yeast-raised baked foods. 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 “Futuremakers” MC SternTechnology Center in Ahrensburg or at MC laboratories around the world.