DuPont Nutrition & Health has introduced a new enzyme - POWERBake 9500 that helps fewer breakdowns and lower waste in industrial bakeries.
The new enzyme is a part of DuPont Danisco ingredient range, caters to the needs of bakers plagued by excessively sticky wheat-mix dough and limited proofing stability and helps in making bread which is soft and appealing.
POWERBake 9500 is a synergistic mix of a special cellulase blend and hexose oxidase.
The cellulase helps overcome Stickiness issues by modifying the water absorption properties of rye and whole wheat flour, making dough less likely to clog up the line and stop production.
The hexose oxidase is makes the dough more tolerant of variations in proofing time. As a result, when a breakdown occurs, bakers have more time for repairs with less risk of wasting an entire batch due to the collapse of an over-proofed dough.
DuPont stated that the combined action of the enzymes in POWERBake 9500 has the additional benefit of improved crumb softness and a better bread shape.
DuPont Nutrition & Health bakery application specialist Frank Schuhmanns said the extra proofing stability extends the time window for repairs from five minutes to 15.
"When working with a dough that is normally intolerant of proofing variations, just a few minutes can make all the difference between the success or failure of the batch," Schuhmanns added.
The company also offers POWERBake 9000, which contains the cellulase blend, for bakers who require a solution for dough stickiness reduction.
The two enzyme products are part of the bakery campaign launched by DuPont in its sales region covering Europe, the Middle East and Africa.
DuPont Nutrition & Health, a business of US-based chemical company DuPont, offers bio-based ingredients and microbial diagnostic solutions to provide safer, healthier and more nutritious food.
