Mühlenchemie GmbH & Co. KG offers Deltamalt FN-A, an enzyme system that optimizes both the falling number and the baking properties of the flour simultaneously, according to the Ahrensburg-based company. The system could prove useful in the European Union and Eastern Europe this year as drought has damaged the wheat crop in many areas. When millers in those regions process… Read more »
DuPont Nutrition & Health has announced the development of the POWERBake 6000 product range, based on a unique new enzyme that acts as a strengthening solution, adding tolerance and consistency in bread and buns. The new product range is making its debut at the ASB Baking Tech 2018 convention in Chicago. The POWERBake 6000 offering is developed to enhance dough… Read more »
DSM has secured regulatory approval to market what it says is the first and only enzyme demonstrated to effectively break down residual gluten in the European Union.
DuPont™ Danisco® enzymes will drive the standard of bakery specialties to the next level.
Germany-based Mühlenchemie has developed two enzyme systems, Deltamalt FN-A and FN-B, to reduce the falling number of flours.
DSM claims to have launched the first and the only digestive enzyme demonstrated to effectively break down residual gluten in the stomach to the US dietary supplement market. Tolerase G – or Aspergillus Niger prolyl endoprotease (AN-PEP) – is ideal for the rising number of gluten sensitive consumers following a gluten-free diet who want help digesting hidden or residual gluten that… Read more »
Sunwin Stevia International, a provider of stevia extracts including Rebaudioside A 98 and Rebaudioside 99, has announced that its facilities are now producing enzyme treated stevia products and the company has received an initial purchase order for 3,500 kilograms from a U.S. based company.
A new enzyme concentrate can improve the baking properties of wheat and rye flours for bread makers and tackles the challenges of too high intrinsic enzyme activity linked to very dry growing conditions, said Mühlenchemie.
Enzymatic treatment of cocoa almonds may improve flavour profiles by up to 50 per cent, leading to improved chocolate flavours from low quality almonds, according to new research.
An enzyme based margarine, butter and oil alternative for bakery goods can reduce the level of saturated and total fat in bread by up to 70 per cent, according to ingredients supplier Puratos.