DuPont Nutrition & Health has announced the development of the POWERBake 6000 product range, based on what it claims is a unique new enzyme that acts as a strengthening solution, adding tolerance and consistency in bread and buns.
The POWERBake 6000 offering was developed to enhance dough strength, but its most unique quality is said to be its versatility. Used in combination with other enzymes and ingredients, the range of strengthener products can provide food manufacturers with a variety of new options and capabilities in the development of their baked goods. Those unique combinations also can help with reformulation challenges.
“The versatility of the POWERBake 6000 range can help food manufacturers address many of the issues they are facing in the development of their baked goods,” said David Guilfoyle, group manager, Bakery, Fats and Oils. “Combined with the knowledge and capabilities of our applications team, this strengthener can deliver unique solutions and a host of new options for bakery products.”
POWERBake 6000 product range capabilities are said to include:
+ Enhancing the emulsification process;
+ Creating a synergistic dough strengthening effect;
+ Improving tolerance to processing variations and raw materials;
+ Increasing the volume of the final product; and
+ Improving crumb structure and whiteness.
Source: Ingredients Network
