POWERBake® - Bakery enzymes

Bakery enzyme with the capability to overcome the inhibitors naturally present in flour and deliver improved flour and bread performance.

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.

The DuPont Danisco® range of bakery enzymes offers the most robust solution enabling a reduced dependence on chemical emulsification, improving dough handling and delivering a fine, uniform crumb structure in your baked goods.

Key benefits

  • Unrivalled dough strengthening
  • Consistent flour performance
  • Better texture and crumb structure

What is the POWERBake® 6000 range?

POWERBake® 6100

Applications:

  • Buns and Rolls (white & wheat formulations)

Benefits:

  • Reduces dependence on chemical emulsification
  • Versatile and consistent production
  • Improves robustness
  • Consistent formulation reproducibility
  • Reduces cripples & waste leading to improved margins and better sustainability
  • Improves and/or achieves volume target
  • More desirable appearance
  • Improves resilience (strength for loaded bun)

 

POWERBake® 6200

Applications:

  • Bread (white & wheat formulations)

Benefits:

  • Reduces dependence on chemical emulsification 
  • Versatile and consistent production
  • Improves robustness 
  • Consistent formulation reproducibility 
  • Reduces cripples & waste leading to improved margins and better sustainability 
  • Improves and/or achieves volume target 
  • More desirable appearance 
  • Improves resilience (strength for loaded bun)

 

POWERBake® 6300

Applications:

  • Buns and Rolls (white & wheat formulations)

Benefits:

  • Reduces dependence on chemical emulsification 
  • Versatile and consistent production
  • Improves robustness 
  • Consistent formulation reproducibility 
  • Reduces cripples & waste leading to improved margins and better sustainability 
  • Improves and/or achieves volume target 
  • More desirable appearance 
  • Improves resilience (strength for loaded bun)

More from the POWERBake® range

PRODUCT BENEFIT APPLICATION
POWERBake® 4000 range (lipase) Improves dough stability

Increases volumes

Improving dough handling
All types of bread and buns/rolls
POWERBake® 900 and 7000 range (bacterial xylanase) Unrivalled dough strengthening All types of bread and buns/rolls
POWERBake® 9000 range (cellulase) Reducing line breakdowns

Improving dough proofing stability

Improve bread quality
Wholewheat, rye and misch bread/buns

Webisode 1 - Reformulation


Why are enzymes an excellent solution for reformulation for bakery products? Get the answer and much more from David “Guilley” Guilfoyle, Group Application Manager, Bakery/Fats & Oils, DuPont.

Webisode 2 - Robustness


Why is robustness important when reformulating your bakery products? And how does our newly developed POWERBake® 6000 enzymes range help with versatility and consistency? Watch the webisode to find out!

Webisode 3 - Crumb Structure


How does POWERBake® 6000 enzymes range provide best in class crumb structure? Watch the webisode to find out and let us help you improve the profile of your bakery formulations.

Webisode 4 - Dough Handling


How does POWERBake® 6000 enzymes range improve dough handling when reformulating bakery products? 

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