By modifying the amylopectin in flour starch during baking, POWERFresh® enzymes and help create soft, resilient and delicious breads. The G+ enzyme technology is extraordinarily efficient at modifying starch during baking. This amylase lowers the rate of amylopectin retrogradation, slowing down the bread staling process. The result is substantial crumb softening and moistness, combined with improved resilience and elasticity.
Since proteins and arabinoxylans also contribute to the firming of breadcrumb, POWERFresh® products feature additional enzyme activities that optimize results for individual applications.
Whether you’re in the bread improvement business or baking on an industrial scale, the POWERFresh® series offers a broad range of product solutions.