Breakthrough in the bakery

We have put GRINDAMYL™ POWERFresh to a test on foldability – the movie below shows bread, eight days old without G4 (to the left) and with G4 (to the right).

Commercial bakeries have never had a better opportunity to boost the quality of their products and enhance their competitive ability.

GRINDAMYL™ POWERFresh with G4 amylase is a unique bakery enzyme that sets a new standard in anti-staling technology for bread and tortillas.

Produced using sophisticated biotechnology, the value-adding G4 amylase extends the shelf life of bread and tortillas and, at the same time, makes them more satisfying to eat.

By its exclusive ability to alter the molecular structure of starch, the G4 amylase has a powerful impact on starch retrogradation - the main contributor to the staling process.

GRINDAMYL™ POWERFresh significantly improves the strength and flexibility of breadcrumb and reduces crumbliness compared to the existing market standard. This contributes to an excellent hinge effect in hotdog buns and enables sliced bread to be folded or buttered without breaking.

Both white and wholegrain bread stay soft and fresh for longer and gain a significantly more resilient, cohesive crumb - a characteristic directly related to eating quality.

Danisco has filed a number of patent applications for its ground-breaking enzyme, which is yet another result of the synergy arising from Danisco’s acquisition of former US biotechnology company Genencor in 2005.

The outcome of an extensive development project, the G4 enzyme obtained self-affirmed GRAS status in the US in August. Industrial trials are now underway at customer sites in the US and elsewhere.

Read more about GRINDAMYL™ POWERFresh