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® Baguette 4450

Cost effective and concentrated solution for improving baguettes

Robust and tolerance to flour quality fluctuation

Baguettes
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

Related Products

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MAX-LIFE™ can help you improve the eating quality of all kinds of baked goods including bread, buns, rolls and sweet goods. Comprising maltogenic alpha-amylase and other enzyme activities, our products successfully modify the starch in flour, slowing the staling process behind the usual rapid decline in sensory appeal.

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POWERFlex® keeps tortillas fresh and foldable and eliminates dry edges. Based on G4 technology.

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Our unique G+ and G4 anti-staling enzymes modify the amylopectin in flour starch during baking. The result is soft, resilient and cohesive bread with a longer shelf life.

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Cakes and other sweet bakery goods gain a longer fresh life with our highly specialized POWERSoft® amylase.

Webisode 1 - Reformulation

Webisode 2 - Robustness

Webisode 3 - Crumb Structure

Webisode 4 - Dough Handling

Get Started

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