DuPont Clears the Fresh-Keeping Hurdle in Industrial Cakes
Accompanying the launch of the POWERSoft Cake range is another strong development within instant cake emulsifiers – DuPont GRINDSTED CAKE 100 provides manufacturers with a convenient option for reducing the formulation costs of a wide range of superb cakes.
30 Oct 2012 --- DuPont Nutrition & Health gives industrial cakes a new lease of life with an enzyme range that retains their indulgently soft and fresh quality for a longer period.
Documented to have a significantly more potent effect than traditional anti-staling enzymes, the DuPont POWERSoft Cake range, from the DuPont Danisco ingredient portfolio, overcomes the freshness issue that has long been a challenge for manufacturers of cakes with an extended shelf-life.
The excellent fresh-keeping properties of the POWERSoft Cake range slow the development of a dry, crumbly texture, responsible for compromising the indulgent cake experience over time.
For manufacturers, the new enzyme range brings opportunities to extend their market reach and make an earlier start to seasonal cake production, when short, sharp peaks in market demand put production capacity under pressure.
“High sugar content inhibits the activity of some of the traditional anti-staling enzymes when used in cake recipes. In trials, the POWERSoft Cake range shows higher sucrose tolerance, displaying an improved fresh-keeping effect and also enhancing the cakes’ initial softness,” said Inge Lise Povlsen, Bakery Group Manager at DuPont Nutrition & Health.
Accompanying the launch of the POWERSoft Cake range is another strong development within instant cake emulsifiers – DuPont GRINDSTED CAKE 100 provides manufacturers with a convenient option for reducing the formulation costs of a wide range of superb cakes.
In comparative trials with market standard instant emulsifiers, GRINDSTED CAKE 100 offers excellent batter whipping properties, optimum cake volume and a fine, light-textured crumb.
“Our objective was to develop a convenient powder emulsifier for direct use with the other dry ingredients in cake recipes. In addition to the ease of use, GRINDSTED CAKE 100 cuts costs while maintaining quality,” commented Bente Simonsen, Bakery Application Specialist, DuPont Nutrition & Health.
Both product launches are suitable for a wide range of cake applications. More information about how the solutions work is available at the DuPont online knowledge-sharing platform Bakeryperformance.com.
