Industrial bakery waste lowered by PowerBake

Seeking to answeDuPont_NH_industrial-bread_June PRr a need among bakers plagued by excessively sticky wheat-mix dough and limited proofing stability, DuPont Nutrition & Health has launched PowerBake 9500, a new enzyme product that targets fewer breakdowns and less waste in industrial bakeries.

The product offers improved efficiency due to a synergistic mix of a special cellulase blend and hexose oxidase. Stickiness issues are overcome through the ability of the cellulase to modify the water absorption properties of rye and whole wheat flour – making dough less likely to clog up the line and stop production – whilst the role of the hexose oxidase is to make the dough more tolerant of variations in proofing time. So, when a breakdown does occur, bakers have more time for repairs, with less risk of wasting an entire batch due to the collapse of an over-proofed dough.

Frank Schuhumann, bakery application specialist at DuPont Nutrition & Health, comments, “The extra proofing stability extends the time window for repairs from five minutes to 15. When working with a dough that is normally intolerant of proofing variations, just a few minutes can make all the difference between the success or failure of the batch”.

The combined action of the enzymes in the PowerBake 9500 also results in improved crumb softness and a better bread shape.

“The softness improvement is something of an unexpected gain as, used alone, hexose oxidase is known to have a firming effect on bread crumb. This is one area where the synergies of the enzyme combination really stand out,” Schuhmann notes.

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