12/15/2010 --- DSM Food Specialties has unveiled Panamore Soft, a new enzymatic solution designed to improve the shelf life of bread. Containing a patent protected blend of enzymes, Panamore Soft helps bakers meet consumer demand for breads that look better and stay fresher for longer.

In tests, its unique composition produced enhanced initial softness, better sliceability and longer shelf life over time than maltogenic amylase. The presence of a lipid degrading enzyme ensures that Panamore Soft not only creates softness, but also improves crumb structure, ensuring bread stands out from the shelf.

Rossana Rodriguez, product manager baking enzymes, DSM Food Specialties comments: ‘Today’s consumers shop less frequently than ever before, stimulating demand for bread that retains freshness for longer. Softness is a key factor in breads’ perceived freshness and manufacturers are now looking for alternative solutions that deliver additional softness. By creating softness that lasts, Panamore Soft is ideally positioned to meet the needs of this market segment.”

Panamore Soft is targeted at bread applications where extended shelf life is required, such as soft rolls and all crumb-rich breads, for example sandwich and tin loaves. Panamore Soft delivers uniform results in all types of flour, all year round, no matter what the bread variety or processing method.

Panamore Soft joins a growing range of solutions for shelf life and softness from DSM Food Specialties. The established BakeZyme range offers a versatile range of maltogenic amylase based on different carriers and dilutions, ensuring suitability for many diverse bread applications.

Panamore Soft is the third addition to DSM Food Specialties’ breakthrough Panamore portfolio. This family of sustainable enzymatic solutions helps bakers produce consistently better bread while offering cost efficiency.