Esconder

//

Guia 2021

Cadastre-se
anuncie
MENU

Cotação de Ingredientes

Guia de Fornecedores

CADASTRE SUA EMPRESA - CLIQUE AQUI


DuPont debuts new enzyme strengthening solution for bakery

DuPont Nutrition & Health has announced the development of the POWERBake 6000 product range, based on a unique new enzyme that acts as a strengthening solution, adding tolerance and consistency in bread and buns.

The new product range is making its debut at the ASB Baking Tech 2018 convention in Chicago.


The POWERBake 6000 offering is developed to enhance dough strength, but its unique quality is the 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,” says 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.”


The POWERBake 6000 product range boasts many other capabilities, including:

  • 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.

Identifying gaps to fill through gluten-free
Meanwhile, DuPont also announced the results of a consumer survey where consumers in four key European markets were asked about their attitudes to gluten-free bakery products.




Notícias relacionadas



Envie uma notícia



Telefones:

Comercial:

11 99834-5079

Newsletter:

© EDITORA INSUMOS LTDA.

001