Looking for versatility and strength in your bread and buns formulas? DuPont™ Danisco® recently introduced a new range of enzymes designed to enhance dough strength and reduce dependence on chemical emulsification. The POWERBake® 6000 can provide food manufacturers with a variety of options when developing new baked goods.
PowerBake® 6000 offers many capabilities including:
- Enhancing the emulsification process
- Creating a synergistic dough strengthening effect
- Improving crumb structure and whiteness
Please click here to review the full news release.
Please contact your Skidmore Sales representative for samples or additional information.
