DuPont has developed a unique way to increase the productivity and efficiency of flour mills. DuPont™ Danisco® POWERMill™ enzymes enable millers to cut costs without compromising flour quality.
POWERMill™ enzymes are added during water tempering and enable a wider opening of the wheat kernel structure. As the kernel structure is more open, water can migrate faster between the different layers. The result is an easier separation of the endosperm from the aleurone layer which results in a better extraction rate.
POWERMill™ enzymes are produced by using selected strains of bacteria and fungi. This wheat processing enzyme is in liquid form for easy handling.
|POWERMill™ 8000||Liquid||Non GM|
|POWERMill™ 8500||Liquid||GMM derived|
You are welcome to contact us for more information about our bakery enzyme solutions.