DuPont⢠DAnIsco® GuIDe to BAkery enzymes
Bakery Enzymes DuPont Danisco Guide to Bakery Enzymes ™ ® North American Product Range Imagine with us Key Products POWERFresh® POWERSoft® POWERBake® GRINDAMYL® Imagine having improved product quality, higher volume, longer shelf life, better crumb softness and resilience. We have a complete range of bakery enzymes that can help you with just that. Our food specialists work closely together with you to find the optimum solution for your specific application within the baking industry. Just imagine ... Shelf Life Extension Product Enzymes POWERFresh Special 8013 G+ Amylase POWERFresh Bread 9010 G+ Amylase Xylanase, bacterial Amylase, bacterial G4 Amylase Potential BENEFITS • ® ® • • • • • • POWERFresh Special ® 8026 TAB G+ Amylase POWERFresh 5008 G4 Amylase Xylanase, bacterial Amylase, bacterial POWERFresh Bun 6026 G+ Amylase Xylanase, bacterial Amylase, bacterial ® • • • • • • • ® • • • • POWERFresh Bun TAB G4 Amylase, Xylanase, bacterial Amylase, bacterial G4 Amylase POWERSoft 7001 G4 Amylase Xylanase, bacterial ® • • • • ® • • POWERSoft 7002 G4 Amylase Amylase, bacterial Xylanase, bacterial POWERFlex 6001 G4 Amylase Xylanase, bacterial ® • • • • • ® • • • Applications Increases shelf life Improves moistness perception Improves crumb softening, resilience and foldability Bread or High Fat / High Sugar Formulations Increases shelf life Improves moistness perception Improves crumb softening, resilience and foldability Flatter staling curve than market standard Bread Increases shelf life Improves moistness perception Improves crumb softening, resilience and foldability Bread or High Fat/ High Sugar Formulations Increases shelf life Improves moistness perception Improves crumb softening, resilience and foldability Buns Even more shelf life Crumb softening Resilience and foldability Flatter staling curve than market standard More aggressive solution for extreme performance Buns Increases shelf life Improves moistness perception Improves crumb softening, resilience and foldability Buns Increases shelf life Improves moistness perception Improves crumb softness and resilience Developed for cakes and sweet bakery products Cakes and Muffins Sweet Bakery Products Soft Cookies Increases shelf life Improves moistness perception Improves crumb softening and crumb resilience Cake Yeast Raised Doughnuts Brownies Honey Buns Increases shelf life Improves moistness perception Improves crumb softening and crumb resilience Easy to handle Tortillas Flour Standardization Product Enzymes Potential BENEFITS • • GRINDAMYL® A 14000 Alpha-amylase, fungal • • • Optimizes baking quality of flour Improves crust colour A concentrated product Cost-in-use benefit Non-GMO Applications Flour White Bread Whole Wheat Bread Buns / Rolls Dough Strengthening Product Enzymes POWERBake 960 Xylanase, bacterial Alpha-amylase, fungal Potential BENEFITS • ® • • • • GRINDAMYL® S 250 Xylanase, fungal Alpha-amylase, fungal POWERBake 4510 Glycolipase Xylanase, bacterial Alpha-amylase, fungal ® • • • • • • • • POWERBake 4511 TAB ® Glycolipase Xylanase, bacterial Alpha-amylase, fungal • • • • • POWERBake XV 33 TAB ® Xylanase, bacterial Alpha-amylase, fungal • • • • • GRINDAMYL® S 758 Glucose Oxidase (GOX) • • • GRINDAMYL® SUREBake 800 Hexose Oxidase (HOX) • • Applications Reduces sensitivity to variations in grain and flour Increases volume Amylase activity increases the final volume further Allows lower protein flour or lower gluten addition rates White Bread Whole Wheat Bread Buns / Rolls Reduces sensitivity to variations in grain and flour Increases volume Amylase activity increases the final volume further Allows lower protein flour or lower gluten addition rates White Bread Whole Wheat Bread Buns / Rolls Improves dough stability Increases volume of bread Gives a homogenous crumb structure A combination of lipase and xylanase improves strengthening White Bread Whole Wheat Bread Buns / Rolls Frozen Dough Improves dough stability Increases volume of bread Gives a homogenous crumb structure A combination of lipase and xylanase improves strengthening Easy to handle White Bread Whole Wheat Bread Buns / Rolls Frozen Dough Reduces sensitivity to variations in grain and flour Increases volume Amylase activity increases the final volume further Allows lower protein flour or lower gluten addition rates Easy to handle White Bread Whole Wheat Bread Buns / Rolls Supplements /replaces chemical oxidation agents such as bromate and ascorbic acid Improves dough handling and bread volume Standard product with solid performance Flour White Bread Whole Wheat Bread Buns / Rolls Supplements /replaces chemical oxidation agents such as bromate and ascorbic acid Improves dough handling and bread volume Cost-in-use benefit – HOX is more efficient per unit Flour White Bread Whole Wheat Bread Buns / Rolls Pasta Specialty Product Enzymes Potential BENEFITS • • GRINDAMYL® PR 43 Protease, bacterial • • • • • • GRINDAMYL® PR 59 Protease, fungal • • • • GRINDAMYL® Plusweet G • Amyloglucosidase • • Applications Makes the dough softer and more extensible Improve shape, surface, friability /crispiness Dose tolerant Specific for chemically leavened crackers and biscuits Replacement of sodium meta bisulphite (SMS) Non-GMO Chemically Leavened Crackers Laminated Biscuits Makes the dough softer and more extensible Improves volume and texture Reduces mix time and dough contraction Dose tolerant Works well in many applications, due to being a non-agressive protease Non-GMO Bread Pizza Fermented Crackers In situ sweetness for sugar /HFCS reduction Improves softness, volume and freeze stability Non-GMO Bread Cakes About DuPont™ Danisco ® ™ DuPont Danisco® is the brand for a range of products that help provide enhanced bioprotection, an improved nutritional profile, and better taste and texture with greater cost efficiency and lower environmental impact, meeting the needs of manufacturers of food and beverages, dietary supplements and pet food. Through the work of the global network of food scientists and technologists in DuPont, the Danisco® range is supported by a uniquely broad spectrum of know-how across applications and processing. PB 1004-1 US 6.12 The information contained in this publication is based on our own research and development work and to our knowledge is reliable. Users should, however, conduct their own tests to determine the suitability of our products for their own specific purposes and the legal status for their intended use of the product. Statements contained in this publication should not be considered as, and do not constitute a warranty of any kind, expressed or implied, and no liability is accepted for the infringement of any patents. DuPont Industrial Biosciences Four New Century Parkway, New Century, KS 66031 Tel: 800.255.6837 • Email: info@danisco.com www.danisco.com /enzymes Copyright © 2012 DuPont or its affiliates. All Rights Reserved. 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