There is a growing trend in the bakery industry to reformulate and improve products to meet consumer demands, yet many bakeries are struggling with implementing these reformulations. It’s a challenge to get the taste and texture right, while crippled product and returns are hurting the bottom line.
DuPont™ Danisco® food enzymes help the bakery industry to improve freshness, optimize production, add texture, ensure quality consistency and reduce costs. In this webinar, we will introduce new enzyme technology for dough strengthening. Learn how these processing aids can fit into your production method and spark some new ideas for your reformulation plans.
Attendees will learn:
- New technology and strategies for reformulation
- How to identify the needs & challenges in bakery formulation and how to avoid the common pitfalls
- How to address versatility and robustness in a wide range of conditions
Regional Business Director, Food Enzymes
David “Guilley” Guilfoyle
Group Application Manager, Bakery/Fats & Oils
Click here to register for free!