Danisco technology offers solution for fantastic tortillas
The range brings together the benefits of Danisco’s leading emulsifier, hydrocolloids and enzymes - among them the pioneering G4 amylase that has set a new standard in enduring tortilla freshness.
12/09/07 Simply delicious tortillas are simplicity itself using POWERFlex technology from Danisco. This top-performing range provides manufacturers worldwide with valuable functionalities that make meeting diverse consumer demands an easy ride.
Whether they have a shelf life of two weeks, three months or even nine months, tortillas need to keep their just-baked freshness, high flexibility and a great taste, texture and appearance. POWERFlex accommodates all needs, satisfying the requirements of customer focus markets and improving processing efficiency.
The range brings together the benefits of Danisco’s leading emulsifier, hydrocolloids and enzymes - among them the pioneering G4 amylase that has set a new standard in enduring tortilla freshness.
Long-lasting tortilla softness and flexibility enable manufacturers to create tortillas with great appeal to consumers looking for high quality convenience foods. Penetration of more distant markets is also a possibility as the stay-fresh tortillas can be transported over longer distances.
During processing, manufacturers benefit from a pliable, manageable dough. Reduced stickiness makes the tortillas easy to separate, and the elimination of dry edges further contributes to a good overall consumer impression.
Danisco’s deep understanding of how ingredients work and interact has enabled the development of advanced blends with a precisely engineered effect. Advice on optimising tortilla formulations and processing is readily available from Danisco’s tortilla application experts.
