Unique bakery enzymes in South America

South American bakers have gained new cost-cutting opportunities with Danisco's GRINDAMYL(TM) SUREBake Bakery Enzymes.

Major cost-saving benefits are in store for the South American bakery industry following the launch of GRINDAMYL(TM) SUREBake Bakery Enzymes containing Danisco's patented hexose oxidase.

With GRINDAMYL(TM) SUREBake, bakers can fully optimise their bakery formulations. Substitution of bromate and other oxidising agents and gluten reduction are among the major advantages of the range, which is also highly resistant to long fermentation processes.

The range comprises GRINDAMYL(TM) SUREBake 500, GRINDAMYL(TM) SUREBake 520, GRINDAMYL(TM) SUREBake 525 and GRINDAMYL(TM) SUREBake 530.

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Natalie E. Weber
Media Relations Manager
E-mail: sfnwq@danisco.com
Direct tel: +45 3266 2927
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Carl Johan Corneliussen
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Direct tel: +45 3266 2926
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Dorthe Lindgreen
Communications Manager,
E-mail: sudkdl@danisco.com
Danisco Sugar
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Mobile: +45 4011 6695



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