Danisco softening enzyme is a bakery breakthrough

Leading ingredient company Danisco has developed a brand new opportunity for commercial bakeries to boost the quality of their products and enhance their competitive ability.

With GRINDAMYL™ POWERFresh, bakers gain a unique enzyme - G4 amylase - which sets a new standard in anti-staling technology for bread and tortillas.

Danisco has used sophisticated biotechnology to come up with the value-adding G4 amylase , which 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.

The improved strength and flexibility and reduced crumbliness achieved with GRINDAMYL™ POWERFresh contribute to an excellent hinge effect in hotdog buns and enable 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 crumb - a characteristic directly related to eating quality.
 
GRINDAMYL™ POWERFresh 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.

See the enzyme in action in Danisco's website here:

For more information contact:

Lars Obel, Business Director Food Enzymes Danisco Specialities,
tel: +45 3266 20 00
Ulf Brøchner Sørensen, Global Product Manager Bakery Enzymes,
tel: +45 8943 5000

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