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.
More from the POWERBake® range
|POWERBake® 4000 range (lipase)||Improves dough stability
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|