DuPont is the only producer of hexose oxidase, which serves as an alternative to ascorbic acid for bakery products. Unlike existing oxidative enzymes, the hexose oxidase technology present in the DuPont Danisco GRINDAMYL SUREBake product range can utilize many different sugar molecules as a substrate rather than just glucose alone. This helps improve the gluten network in dough systems through oxidization during mixing and fermentation, forming stronger bonds between the gluten, thereby giving a better production with a drier dough and therefore no stickiness issue.
“The price of ascorbic acid is still rising,” says Lee Lai See, Food Enzyme Business Director for ASPAC. “As many ASEAN manufacturers buy ascorbic acid from China, an increasing number of customers are switching to a GRINDAMYL SUREBake product fully or partially to buffer their cost. By using GRINDAMYL SUREBake, bakers will be able to reduce their production cost while maintaining the dough processability with improved baking performance such as better water absorption that results in bigger bread volumes,” she adds.
The GRINDAMYL SUREBake product range can be used in any process where flour requires an extra oxidative effect to create the desired properties and improvement of flours. The hexose oxidase provides an excellent dough strengthening effect in the presence of oxygen and react with either mono or disaccharides – unlike glucose oxidase, which is more dependent on flour variations and procedures, according to DuPont. Hexose oxidase has a strong affinity for its substrates, which makes it a powerful biological oxidant.
The strengthener can be used in various procedures and applications where a highly stable system is required. With the GRINDAMYL SUREBake product range, millers and bakers can expect to gain benefits in:
1.Increased tolerance towards variations in processing parameters.
2.Reduced dough stickiness.
3.Increased water absorption.
4.Supplementation of chemical oxidants (including ascorbic acid, ADA, etc.).
5.Improved shape and dimensions of the final bread product.
6.Increased bread volume.
Manufacturers who have used a GRINDAMYL SUREBake product have seen improved bread quality in various applications. The strengthener can also be used in multiple procedures where a highly stable system is required, such as frozen dough.
Last week, DuPont took the next step toward becoming the new DuPont, by unveiling a fresh global brand identity and logo (pictured) that recognizes heritage while conveying our focus on a customer-led innovation strategy and purpose-driven culture, according to the company. DowDuPont announced in February 2018 that its Specialty Products Division would carry the DuPont name when it becomes an independent company, which is expected about June 1, 2019, subject to the approval of the DowDuPont Board of Directors and other customary closing conditions.
“Our new branding is one of many steps we are taking in DuPont's transformation and amplifies what we do; help our customers solve complex problems, and turn their best ideas into real-world products and solutions,” says Barbara Pandos, Chief Communications Officer, Specialty Products Division of DowDuPont. “It preserves the legacy shape of the iconic DuPont Oval, which for more than a century has provided a seal of quality, performance and trust, but it will no longer be constrained by an elliptical border – signaling a collaborative and open flow of ideas and innovation.”
As a premier innovation company, DuPont discovers and delivers specialized value-added solutions that foster sustainable progress and enrich people's everyday lives. DuPont's new brand purpose – “To empower the world with the essential innovations to thrive” – builds upon a rich history of discovery and progress.
The new logo will appear and be featured on the company’s digital channels. Packaging and signage will be changed over gradually following the launch of the new company branding.
