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
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POWERFresh Special
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8026 TAB
G+ Amylase
POWERFresh 5008
G4 Amylase
Xylanase, bacterial
Amylase, bacterial
POWERFresh Bun 6026
G+ Amylase
Xylanase, bacterial
Amylase, bacterial
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POWERFresh Bun TAB
G4 Amylase,
Xylanase, bacterial
Amylase, bacterial
G4 Amylase
POWERSoft 7001
G4 Amylase
Xylanase, bacterial
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POWERSoft 7002
G4 Amylase
Amylase, bacterial
Xylanase, bacterial
POWERFlex 6001
G4 Amylase
Xylanase, bacterial
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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
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GRINDAMYL® A 14000
Alpha-amylase, fungal
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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
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GRINDAMYL® S 250
Xylanase, fungal
Alpha-amylase, fungal
POWERBake 4510
Glycolipase
Xylanase, bacterial
Alpha-amylase, fungal
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POWERBake 4511 TAB
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Glycolipase
Xylanase, bacterial
Alpha-amylase, fungal
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POWERBake XV 33 TAB
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Xylanase, bacterial
Alpha-amylase, fungal
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GRINDAMYL® S 758
Glucose Oxidase (GOX)
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GRINDAMYL®
SUREBake 800
Hexose Oxidase (HOX)
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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
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GRINDAMYL® PR 43
Protease, bacterial
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GRINDAMYL® PR 59
Protease, fungal
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GRINDAMYL®
Plusweet G
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Amyloglucosidase
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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: [email protected]
www.danisco.com /enzymes
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of E.I. du Pont de Nemours and Company or its affiliated companies.
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