DuPont has announced the development of its PowerBake 6000 product which is based on a new enzyme that acts as a strengthening solution, adding tolerance and consistency in bread and buns.
Developed through DuPont’s nutritional and health division, the product is said to enhance dough strength. Used in combination with other enzymes and ingredients, DuPont said the range of strengtheners can provide food manufacturers with a variety of new options and capabilities in the development of their baked goods.
According to DuPont, capabilities from the solution 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.
David Guilfoyle, DuPont group manager of bakery, fats and oils, said: “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.
“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.”
Last year, DuPont and Dow Chemical completed a $130 billion merger to form DowDuPont.
© FoodBev Media Ltd 2018