Kid holding a piece of bread with seems fresh and delicious with bites taken out of it.

ENOVERA™

ENOVERA™ RANGE

The next generation of label-friendly dough strengthening solutions

Finding it a challenge to reduce gluten for a more affordable formulation and meet consumer demand for label-friendly* products without compromising the performance and quality of your bread and buns? Then ENOVERA™ range could be the solution you’re looking for.​

Based on an innovative phospholipase, ENOVERA™ is the first enzyme strengthener to match the robustness and functionality of conventional dough strengtheners. So, inevitable variations in raw materials or processing conditions can be less troublesome and offer a better piece of mind.​ Using our next-generation strengthener in your dough, you can bake bread and buns, including whole wheat bread application, with a more consistent volume time after time. That adds up to better use of your raw materials and much less waste in production.​

Key Benefits of the ENOVERA™ Range**

  • Excellent shock resistance in industrial processes​
  • Robustness to process variations​
  • High tolerance of raw material variations​
  • Exceptional volume
  • Reduced dependence on crutch additions​
  • Less production waste​

*Label-friendly may have different meanings, in bakery it is mostly common associated to the elimination of E-numbers and chemicals additives
**Different variations of ENOVERA™ range are available in US and Europe markets
A loaf of bread with two slices cut from it, placed on a wooden cutting board

More in Bakery

Slides of industrial bread. Baking enzymes that improve dough strength and stability with POWERBAKE® enzymes.

POWERBAKE®

POWERBAKE® baking enzymes from IFF help you achieve outstanding product quality and process efficiency, while creating label friendly baked goods.

find out more
csm_POWERFRESH_-_REFERENCE_ONLY_44a40f4204_7f7a1530eaa77603d73cae20cfc0816f.jpg

POWERFRESH®

POWERFRESH® Baking Enzymes modify starch and amylopectin in flour starch to delay staling and give your baked goods a longer shelf life.

find out more
A close-up of a cake covered with powdered sugar on a white plate. Cakes using POWERSOFT® enzymes for anti-staling

POWERSOFT®

POWERSOFT® Cake Enzymes use a specialized amylase to create moist cakes and delay staling.

find out more

Transform Ideas into Market-Ready Innovations

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