Recently, DuPont Nutrition & Health announced the development of the POWERBake® 6000 product range, based on a unique new enzyme that acts as a strengthening solution, adding tolerance and consistency to bread and buns.
The POWERBake® 6000 offering is developed to enhance dough strength, but its most unique quality is its versatility. Combined with other enzymes and ingredients, the range of strengthener products can provide food manufacturers with a variety of new options and capabilities in developing their baked goods.
Those unique combinations also can help with reformulation challenges. “The versatility of the POWERBake® 6000 range can help food manufacturers address many of the issues they are facing in developing their baked goods,” said David Guilfoyle, group manager, Bakery, Fats and Oils. “Combined with the knowledge and capabilities of our applications team, this strengthener can deliver unique solutions and a host of new options for bakery products.”
The POWERBake® 6000 product range boasts many other capabilities, including:
- Enhancing the emulsification process
- Creating a synergistic dough-strengthening effect
- Improving tolerance to processing variations and raw materials
- Increasing the volume of the final product
- Improving crumb structure and whiteness
Contact your Skidmore Representative for more information on POWERBake® 6000.
See our complete line of Danisco Products here.
To see webisodes on the POWERBake ® 6000 range click here.
