NEW CENTURY, KAS. — DuPont Nutrition & Health has developed the PowerBake 6000 product range, which is based on an enzyme that acts as a dough strengthener, adding tolerance and consistency in bread and buns, according to the company. The new PowerBake 6000 ingredients may work with other enzymes and ingredients to help in the development of baked foods and reformulation challenges.
“The versatility of the PowerBake 6000 range can help food manufacturers address many of the issues they are facing in the development of their baked goods,” said David Guilfoyle, group manager, bakery, fats and oils. “Combined with the knowledge and capabilities of our applications team, this strengthener can deliver unique solutions and a host of new options for bakery products.”The PowerBake 6000 range offers other capabilities, including 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. DuPont Nutrition & Health will debut the PowerBake 6000 range at the American Society of Baking’s BakingTech 2018 Feb. 25-27 in Chicago.