Panamore, a new alternative to chemical emulsifiers, is a clean label ingredient that delivers improved dough tolerance, performance and efficiency in a cost-effective and sustainable way, according to DSM, Delft, The Netherlands.
An enzyme preparation produced by Aspergillus, Panamore has a dual action on the polar lipids naturally present in flour to unlock and maximize their emulsification. Panamore conditions the dough and softens the crumb. It also eliminates the impact of seasonal flour variation and adapts to different bread fermentation requirements.
For more information, visit www.dsm.com.
This article can also be found in the digital edition of Milling and Baking News, April 21, 2009, starting on Page 60. Click