Bakery enzyme range uses its loaf

Date: 27/01/2012

Industrial bread is taken to the next level of freshness with the launch of the broadest range of anti-staling enzymes on the European market, says manufacturer DuPont Nutrition & Health.

PowerFresh bakery enzymes, which form part of the DuPont Danisco range of ingredients, have already gained a significant following on the North American market, says Aart Mateboer, director of food enzymes at DuPont Industrial Biosciences.

He adds: “This comprehensive anti-staling portfolio is tailored to meet all bakery needs when processing white, wholemeal and speciality bread products, such as brioche and panettone.

“Our enzyme complexes delay starch retrogradation and other factors believed to be responsible for staling, which means bakers gain an all-round solution that maintains the fresh feel of their bread products for longer.”

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