DSM Launches Natural Solution for Bakery
Panamore is an enzyme preparation produced by Aspergillus. It has a dual action on the polar lipids naturally present in flour to unlock and maximise their emulsification properties.
19/09/08 Panamore, is the new, breakthrough alternative to chemical emulsifiers from DSM Food Specialties. This natural, clean label ingredient delivers improved dough tolerance, performance and efficiency in a cost-effective and sustainable way; maximising the performance of any flour type, all year round, to ensure total batch to batch consistency. Panamore responds to the challenges faced by bread manufacturers today, and guarantees results, time after time.
Panamore is an enzyme preparation produced by Aspergillus. It has a dual action on the polar lipids naturally present in flour to unlock and maximise their emulsification properties. In this way, Panamore conditions the dough and softens the crumb in situ, offering the same or even better effects than DATEM (diacetyl tartaric acid ester of mono/diglycerides) or SSL (sodium stearoyl lactylate) and providing optimal volume and crumb structure in the finished product. It also eliminates the impact of seasonal flour variation and adapts to different bread fermentation requirements – challenges that, until now, could not be solved in one simple step.
Commenting on the launch, Phil Latham, new business development manager, DSM Food Specialties, said: “The benefits of Panamore are limitless, and will particularly appeal to bakery manufacturers who suffer losses and challenges due to seasonal variations. Panamore has clear advantages such as increased bread volume, crust appearance and oven spring. Most importantly, dough tolerance is greatly enhanced – a critical factor for high quality industrial bread production. Panamore can overcome all flour inconsistencies and offers a reliable and a natural replacement for traditional emulsifiers.
“Furthermore, Panamore is effective at very low dosage levels, due to its activity profile – making it even more cost-effective. We listen to our customers’ needs, and Panamore is our response. We have delivered an ingredient which offers value, efficacy, consistency and a clean label – vital to secure repeat consumer purchase.”
DSM Food Specialties is one of the leading suppliers of ingredients in baking enzymes worldwide and offers a comprehensive, innovative range of products for cakes, bread improvement, cereal-based and milling applications. Panamore is DSM Food Specialties’ latest addition to its successful baking portfolio.
