Danisco Launches New Bakery Ingredient for Stronger Dough at Lower Cost

An optimised alternative to existing dough strengtheners, PANODAN B2020 can be added at a ratio of 1:1 with no need to adjust the bread formulation or process.

01/06/09 Danisco says it has balanced price and performance in a new cost-effective dough strengthener, developed to help the European bakery industry face up to the economic slowdown.

An optimised alternative to existing dough strengtheners, PANODAN B2020 can be added at a ratio of 1:1 with no need to adjust the bread formulation or process.

“We have used our knowledge of emulsifier functionality and production to optimise performance at a lower cost. In tests, PANODAN B2020 has proven an effective alternative to the standard dough strengthening products on the market and will improve bakers’ profits instantly,” says Anne Kirsten Andersen, global marketing manager at Danisco.

Thanks to the sophisticated supply chain management system in place at Danisco, customers can count on Danisco to provide on-time deliveries and consistent product quality.