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20 Jun 2013 - 09:00

DuPont™ Danisco® Enzymes Take the Bother Out of Wheat-mix Bread

DuPont Nutrition & Health has launched a new enzyme product that targets fewer breakdowns and less waste in industrial bakeries.

POWERBake® 9500, part of the DuPont™ Danisco® ingredient range, answers a real need among bakers plagued by excessively sticky wheat-mix dough and limited proofing stability. And, at the end of the production line, the bread is soft and appealing.

The outstanding efficiency of POWERBake® 9500 is down to the synergistic mix of a special cellulase blend and hexose oxidase.

Drier, More Tolerant Dough
Stickiness issues are overcome through the ability of the cellulase to modify the water absorption properties of rye and whole wheat flour, making dough less likely to clog up the line and stop production.

The role of the hexose oxidase is to make the dough more tolerant of variations in proofing time. So, when a breakdown does occur, bakers win more time for repairs – with less risk of wasting an entire batch due to the collapse of an over-proofed dough.

10 Critical Minutes
“The extra proofing stability extends the time window for repairs from five minutes to 15. When working with a dough that is normally intolerant of proofing variations, just a few minutes can make all the difference between the success or failure of the batch,” said Frank Schuhmann, bakery application specialist at DuPont Nutrition & Health.

Quality Gains
The combined action of the enzymes in POWERBake® 9500 has the additional benefit of improved crumb softness and a better bread shape.

“The softness improvement is something of an unexpected gain as, used alone, hexose oxidase is known to have a firming effect on bread crumb. This is one area where the synergies of the enzyme combination really stand out,” Schuhmann said.

For bakers who simply require a solution for dough stickiness reduction, DuPont offers POWERBake® 9000, which contains the cellulase blend alone.  This also provides a crumb-softening benefit.

New Campaign
The two enzymes products are part of the latest bakery campaign launched by DuPont in its sales region covering Europe, the Middle East and Africa.

More information is available at the knowledge-sharing portal www.bakeryperformance.com.

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 and follow the brand on www.twitter.com/danisco

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™, Danisco®, Solae™ and all products denoted with ® or ™ are registered trademarks or trademarks of E.I. du Pont de Nemours and Company or its affiliated companies. 

Richard Donovan
Richard Donovan
Marketing communications, Europe
Direct:
+33 (0) 6 71 58 98 54
Location:
Paris, France