DuPont-FSL has developed PowerBake 203 improver system that acts as a shelf life solution, adding tolerance and consistency in bread and buns.
Developed through DuPont’s expertise, the product is said to enhance dough strength. DuPont said the range of strengtheners can provide food manufacturers with a variety of new options and capabilities in the development of their baked goods. Its potential benefits are promoting fermentation, stability, tolerance and enhancing controlled oven spring, improving volume, shape and crust color of baked goods, promotes a finer, more uniform cell structure and a whiter crumb, improves product softness and shelf life.
According to DuPont, capabilities from the solution include 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, and improving crumb structure and whiteness.
GRINDSTED® POWERBake 402 is a blend of emulsifier and food enzyme preparation in powder form and its potential benefits in- clude:
- improved crumb softness
- improved crumb structure
- reduced staling rate
- improved shelf life
Combined with the knowledge and capabilities of our applications team, these improver systems can deliver unique solutions and a host of new options for bakery products across the GCC.