NNSB001 has been tested and shown to deliver impressive results when used in a variety of baked applications. With a recommended starting dosage of just 0.025 % based on flour weight, this sweetener not only reduces sugar content but also maintains the expected sweetness profile and stability during baking. Its performance in bakery trials has been consistent, making it a reliable solution for sugar replacement.

For bakers aiming to enhance their product texture, appearance, and shelf-life, incorporating specific amylase enzymes alongside sweetener alternatives can yield exceptional results. Two standout options include:

Key Benefits:
* Improve fermentation activity.

* Enhanced crust colour for a more appealing finish.

FAB5 is ideal for bakers looking to optimise dough handling and achieve a richer, golden crust - especially in rustic and artisan-style products.

Key Benefits:
* Softer crumb structure.

* Increased moistness.

* Extended shelf-life in finished goods.

SS100 works particularly well in products like rusk and soft loaves, where moisture retention and prolonged freshness are critical for consumer satisfaction and reduced food waste.

Combining NNSB001 with the right amylase enzymes like FAB5 or SS100 can help bakeries create reduced-sugar products without sacrificing quality. Whether you're developing rusks, biscuits, or breads, this combination supports not only healthier formulations but also improved product performance - from dough handling to final shelf-life.

Attached:
* NNSB001 Sweetener Blend Campaign

* NNSB001 Specification