Enzyme, emulsifier blends improve baking performance
Baking & Snack staff
Responding to the prospect of higher grain prices, Danisco offers its POWERBake portfolio of enzymes and enzyme-emulsifier blends to help bakers optimize dough and finished product performance. These ingredients improve the baking performance of standard and high-extraction flours, enabling bakers to cut their raw material costs, according to the company. Proven solutions from the POWERBake range can also cut supplementary gluten additions to white and whole-grain breads at no expense to bread quality.
Phone (800) 255-6837; Web www.danisco.com/grain