The enzymes offer an emulsification solution that preserves the taste and quality of white breads and buns while meeting customer demands for clean labels.
According to DuPont, the enzymes show an improvement on volume (5-15%) and initial softness (by 10-25%) with zero compromise on crumb structure or shock tolerance when compared with traditional emulsification solutions.
The PowerBake 6000 series is an enzyme solution based on DuPont’s new lipase, specifically developed for its unique role in emulsification and, in particular, its benefits for crumb structure and dough strengthening.
Meanwhile, the PowerBake 7000 series is the new DuPont oxidative module developed to ensure the best possible performance in white bread and buns.
“Consumers are looking for bakery products with friendlier labels, driven by their increasing concerns about sustainable eating and heightened concerns of potential negative health effects,” said Maria Brandt, regional industry leader for Europe, food enzymes for DuPont Nutrition & Biosciences.
“With our new PowerBake series, we can provide improver houses and bakeries with the ability to meet these needs while maintaining quality in their sliced breads and buns.
“No other solution on the market offers such an effective ability to tackle the widespread demand for cleaner labels in bread.”