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
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.


Roughly 30% of our food is wasted annually, generating close to 1.3 billion tons of food waste. This amounts to losses of roughly US $1 trillion globally. Our baking enzymes can help keep baked goods fresh for longer, reducing food waste.

In addition, our baking enzymes help ensure a reliable and robust baking process, leading to less product discarded due to being out of specification. This avoids both wasted resources and environmental emissions associated with food waste decomposition.

Our baking enzymes are aligned with the objectives of the United Nations Sustainable Development Goals:

2 Zero hunger

3 Good health and well-being

12 Responsible consumption and production

13 Climate action

Keeping Tortillas Fresh for Longer is the Best Thing Since Sliced Bread
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Contact IFF Cultures & Food Enzymes

Get in touch to learn how our enzymes and cultures for the food industry can improve freshness, ensure consistent quality and reduce costs.


Get in touch to learn how our enzymes and cultures for the food industry can improve freshness, ensure consistent quality and reduce costs.

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