tortilla
IFF – Pioneers of enzyme innovation. Experts in tortilla freshness

POWERFLEX® BAKING ENZYMES

Supported by POWERFLEX® G4 technology
POWERFLEX®

The Tortilla that we all love didn’t happen by accident

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.​

That expectation didn’t happen by accident. IFF shaped it when pioneering G4, a breakthrough amylase enzyme that helped maintain tortilla softness and flexibility for longer and raised the game for the tortilla category.

IFF’s POWERFLEX® G4-technology was and it’s still to the day a genuine turning point, helping manufacturers deliver tortillas that perform from production to consumption. It opened up new possibilities in formulation, supporting longer freshness and shelf life, label friendlier approaches and enhanced formulation flexibility.

Key Benefits​ of POWERFLEX® Baking Enzymes​

IFF’s POWERFLEX® G4 technology and its consistent use in the POWERFLEX® range continue to set the benchmark for tortilla performance. It gives bakers the confidence to produce consistently, efficiently and at industrial scale, while delivering the softness, flexibility and lasting freshness consumers expect.

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