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POWERMill™ - Wheat processing enzymes

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.

Key benefits

  • Reduced tempering time by 30% – 50%
  • Increase extraction rates from 0.5% – 2%
  • Energy savings on the rolls up to 20%
  • Homogenous process for blend of grains
  • Better bran quality (uniform)
  • Possible whiter flour
  • Less pigmentation
  • Improvement on Semolina flour (cleaner and less pigmentation)
  • Stable flour tempering

Possible benefits for the miller

  • Higher flexibility in the milling process
  • Reduced storage space
  • Faster time of response for customer demands
  • Plan a better start-up of the milling process when necessary, in order to save time
  • Better planning of the equipment maintenance due to more flexibility
  • Better planning of the roll maintenance (wheat better prepared for the milling, thus rolls are less damaged and requires less maintenance)
Product Format GM Status
POWERMill™ 8000 Liquid Non GM
POWERMill™ 8500 Liquid GMM derived

Application areas

Find out more

You are welcome to contact us for more information about our bakery enzyme solutions.