Your consumers expect their tortillas to be fresh and foldable, with no flaky, dry edges. And most of all, they don’t want their tortillas to tear.
POWERFlex® enzymes feature the anti-staling G4 amylase that reduces the stickiness of dough. This makes it easy for you to separate tortillas during production and for your consumers to remove the tortillas from packaging.
POWERFlex® can replace other fresh-keeping ingredients to create a clean label solution.
Approximately 30% of our food is wasted annually, generating close to 1.3 billion tons of food waste – a loss of almost US$1 trillion globally. Nutrition & Biosciences baking enzymes reduce food waste by helping to keep baked goods fresh for longer. They help ensure a reliable and robust baking process, which means that less product is discarded for being out of specification. All this conserves resources and reduces environmental emissions from decomposing food waste.
Our baking enzymes are in alignment with the objectives of the United Nations Sustainable Development Goals.