Jan 26 2012 --- DuPont Nutrition & Health claims to be taking industrial bread to the next level of freshness with the launch of what is claimed to be the broadest range of anti-staling enzymes on the European market. POWERFresh bakery enzymes, which form part of the DuPont Danisco range of ingredients, are based on innovative G4 and G+ enzymes and have already gained a significant following on the North American market. Now bakers in Europe can enjoy the benefits of both POWERFresh and the MAXLIFE range of maltogenic alpha-amylase blends. This comprehensive anti-staling portfolio is tailored to meet all bakery needs when processing white, wholemeal and speciality bread products, such as brioche and panettone.

 

Characteristic of the entire enzyme range is the ability to maintain a soft, moist crumb for considerably longer than traditional anti-staling solutions. It is this softness that consumers perceive as freshness when choosing which bread to buy. At the same time, the enzymes secure a high degree of resilience, ensuring bread products stay attractively in shape on store shelves. “Our enzyme complexes delay starch retrogradation and other factors believed to be responsible for staling,” said Aart Mateboer, director of food enzymes at DuPont Industrial Biosciences. “In this way, bakers gain an all-round solution that maintains the fresh feel of their bread products for longer, making consumers more likely to pick their brand each time they shop. Bread waste is also reduced due to fewer product returns and the fact that consumers are less likely to throw part of the bread away.”

 

Evaluations by an independent consumer panel show a clear preference for bread made with POWERFresh, noting only small changes in quality even after 10 days in storage. By comparison, bread samples made with the current market-standard enzymes lost their fresh appeal.

 

POWERFresh and MAXLIFE are both available in powder and easy-to-dose tablet format.