DuPont introduces new enzymes for bakery
The decision now allows the global ingredients company to use its PowerFresh and PowerSoft enzymes, which DuPont claims improves fresh-eating quality and improves softness and moistness in bakery applications.
The ingredients apply to both frozen and freshly-baked ready-to-eat products, its manufacture stating that it has “excellent bite, crumb and texture”.
Its proprietary G4 amylase technology with anti-staling properties has been proven to improve and maintain bakery freshness throughout shelf-life, with better cost-in-use advantage, it said.
PowerFresh is customised for soft rolls, while PowerFresh 4150 is tailored for sandwich breads. In sweet baked goods, PowerSoft 7033 promises a “luxurious eating sensation”, and delivers superior moistness and softness in pound and sponge cakes, DuPont said.
“Asia’s food landscape is changing, consumers with improving spending power are constantly pressuring manufacturers to improve and expect the highest product quality. Foods and beverages not only need to look good, they must also taste good.” said Lee Lai See, DuPont’s regional business director.
“The performance results of these new solutions are promising and will help manufacturers develop fresh and differentiated products to address the demands for premium quality bake in Japan.”