DuPont Nutrition and Health made a presentation on G+ and G4 Amylase technology, the two products they have launched under their POWERFresh range, at the 13th essay of Bakery Business, India’s premier trade show dedicated to the bakery and pastry industry, which concluded in Mumbai on November 30, 2018.
Focussing on the changing consumer trend, Ramesh Jayaram, the company’s sales director, spoke about the latest bakery ingredients and application expertise to meet the expanding market demands in India, and highlighted the classifications and sources of industrial enzymes, dwelling upon their terminology and functions.
He also explained the business gain and the benefits of the products under the proven solution range. Jayaram also covered the proven concept and the numerous application trails conducted worldwide, and explained the staling, staling and changes and the theory of staling using graphs.
Sharing a few tips on baking cakes, he stated, “G4-Amylase technology covers the action patterns of amylases, the inactivation temperature during baking and the softness of standard toasted bread.” Jayaram added that POWERFresh improved the softness and resilience of crumbs.
He compared the POWERFresh bread with other bread brands, explaining that the eating quality of whole-wheat bread was taken to a new level with POWERFresh, which DuPont Nutrition and Health recently launched, and which offers the dual advantage of excellent foldability and greater flexibility.
A recent survey conducted by the company found that about 80 per cent of the consumers like to indulge in unhealthy foods occasionally. It added that while buying a cake, the three most important parameters that the consumers kept in mind were value for money, freshness and indulgence.
