MC Mühlenchemie debuts Omnizym Taste for flavor enhancement in baked goods

GERMANY – MC Mühlenchemie, a global leader in flour treatment solutions, has introduced a groundbreaking innovation, Omnizym Taste, an enzymatic compound designed to enhance the flavor of baked goods.

This innovative product, the first of its kind, enables the enzymatic improvement of taste in flour-based products, an achievement previously only possible through the use of flavorings.

According to the company, the introduction of Omnizym Taste marks a significant shift in the baking industry, where mills can now offer bakeries a flour product with superior flavor-enhancing properties.

The enzyme compound works by targeting unwanted flavors in yeast-raised baked goods, resulting in a more intense and balanced bread taste.

This is a critical development in an industry where achieving flavor consistency and eliminating off-tastes can be challenging, particularly in products like sandwich bread, hamburger buns, and baguettes.

The enzymes in Omnizym Taste break down compounds that typically contribute to undesirable flavors, such as bitterness caused by preservatives like propionate, allowing bakers to deliver better-tasting products without relying on artificial additives.

Roman Gradert, R&D lead at MC Mühlenchemie, emphasized the innovation’s importance.

 “With Omnizym Taste, we’ve developed an enzymatic solution that optimizes bread flavor, taking the consumer experience to a new level.”

Addressing Industry Challenges

Modern baked goods production faces increasing challenges as consumer demand for clean-label products grows.

Additives such as emulsifiers, preservatives, and sugar have long been used to extend shelf life and maintain product quality, but they often come at the cost of flavor. Omnizym Taste offers a solution to this dilemma by eliminating the need for flavorings and artificial enhancers.

Furthermore, Omnizym Fresh and Taste, another product in MC Mühlenchemie’s enzyme portfolio, delivers a dual benefit by enhancing both taste and freshness.

This product can extend the shelf life of baked goods while allowing for the reduction of raw materials, such as emulsifiers and sugar, offering significant cost savings without compromising product quality.

According to Mühlenchemie, the Omnizym series’ flexibility makes it ideal for mills looking to add value to their flour products. Both Omnizym Taste and Omnizym Fresh and Taste can be easily integrated into standard flour treatment processes at the milling stage without any need for recipe alterations.

Mills can work with experts at MC Mühlenchemie’s SternTechnology Center in Ahrensburg, Germany, or with MC’s global laboratory network, to determine optimal dosages tailored to their customers’ needs.

In addition to flavor enhancement, these enzyme solutions offer functional advantages such as improved dough properties, extended freshness, and volume expansion, ensuring that bakeries benefit from both quality and economic efficiencies.

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