Flour tortillas on a wooden cutting board with dough balls and scattered flour in the background. POWERFLEX® enzymes maintain softness and moistness

POWERFLEX® BAKING ENZYMES

POWERFLEX®

Reduce dough stickiness and make your products easier to work with—in production and in the kitchen.

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.​

Featuring the anti-staling G4 amylase, POWERFLEX® enzymes offer the most efficient enzyme solution that maintains softness and moistness throughout shelf life compared to other anti-staling enzymes.

Key Benefits​ of POWERFLEX® Baking Enzymes​

  • Increases production efficiency
  • Improves flexibility / rollability
  • Improved moistness and eating quality
  • Improves freshness during shelf life

 

Close-up of hands holding a wrap filled with greens and seasoned meat or vegetables
INFOGRAPHIC

Tortillas: The Secret for Maximum Freshness

Today, tortillas and flatbreads are popular foods with multicultural appeal. See what’s driving the market, producer challenges, and how IFF enzyme solutions are a “secret ingredient” to help craft soft, fresh tortillas to ensure customer satisfaction.

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Four freshly cooked tortillas on a wooden cutting board

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Bring your vision to life with IFF’s expertise in food and beverage innovation. Together, we can turn bold ideas into groundbreaking solutions.