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05 Jul 2012 - 10:00

DuPont Nutrition & Health Unlocks the Potential of Par-Baked Bread

DuPont Nutrition & Health has a longer, fresher, more appealing shelf life in store for Europe’s fast-growing, par-baked bread sector. A collection of ingredient solutions targets the specific fresh-keeping needs of par-baked bread after each of the two bakery processes prior to consumption.

With annual EU sales growth tipped to reach 4.5 percent up to 2014, according to GIRA market research, par-baked bread is a valuable business proposition for the European bakery industry. The solutions overcome some of the biggest par-bake challenges that bakers face.

Crisper, Tender Crusts
Among the core contributions is the capability to attain thin, tender crusts with longer-lasting crispness after the final bake-off. For bakers, this represents a victory over common crust defects, particularly the hard brittleness of white bread and leathery toughness of fibre bread.

DuPont™ Danisco® enzymes, supported where necessary by lecithin, provide the solution.
“A rapidly deteriorating crust will result in a lot of unsold bread. Our aim is to extend the visual appeal and eating quality so bake-off outlets can increase their sales and reduce waste,” said Frank Schuhmann, bakery application specialist.

20-day Ambient Shelf Life
Meeting another need, DuPont has run successful trials with a solution to extend the shelf life of bread stored at ambient temperature after the initial par-baking.  POWERFresh® Bread 9740 and DIMODAN® HP 45, ingredients from the DuPont™ Danisco® range, maintain a soft, moist crumb with optimum resilience for up to 20 days.

“Par-baked bread involves quite different and complex processing challenges compared to conventional bread production. While extending shelf life, we have to maintain the bread’s appearance, stability and volume right through to and beyond the second baking. These are requirements that our package of par-baked solutions also tackle,” Schuhmann states.

Online Knowledge Sharing
DuPont shares its par-baked knowhow and solutions in the latest issue of bakeryperformance.com, the online knowledge resource for the bakery industry.

DuPont™ Danisco® is the brand for a range of products that help provide enhanced bioprotection, an improved nutritional profile, and better taste and texture with greater cost efficiency and lower environmental impact, meeting the needs of manufacturers of food and beverages, dietary supplements and pet food.  Through the work of the global network of food scientists and technologists in DuPont, the Danisco® range is supported by a uniquely broad spectrum of know-how across applications and processing. www.danisco.com

DuPont Nutrition & Health addresses the world’s challenges in food by offering a wide range of sustainable, bio-based ingredients and advanced microbial diagnostic solutions to provide safer, healthier and more nutritious food.  Through close collaboration with customers, DuPont combines knowledge and experience with a passion for innovation to deliver unparalleled customer value to the marketplace.

DuPont (NYSE: DD) has been bringing world-class science and engineering to the global marketplace in the form of innovative products, materials, and services since 1802.  The company believes that by collaborating with customers, governments, NGOs, and thought leaders we can help find solutions to such global challenges as providing enough healthy food for people everywhere, decreasing dependence on fossil fuels, and protecting life and the environment.  For additional information about DuPont and its commitment to inclusive innovation, please visit www.dupont.com.

The DuPont Oval Logo, DuPont, The miracles of science, Danisco®, POWERFresh® and DIMODAN® are registered trademarks or trademarks of DuPont or its affiliates.

Richard Donovan
Richard Donovan
Communications Manager
Direct:
+33 (0) 6 71 58 98 54
Location:
Paris, France