DuPont to Offer Three Newly Approved Food Enzymes in Japan
DuPont™ Danisco® enzymes will drive the standard of bakery specialties to the next level.
In June, the Ministry of Health, Labor and Welfare granted DuPont approval for three bakery enzymes to be used as processing aids in Japan. The enzymes first debuted at the MOBAC Show at Osaka in February earlier this year, in anticipation of a regulatory nod. With this recent new approval, bakers and flour millers can now include POWERFresh® and POWERSoft® range of enzymes to maintain superior fresh-eating quality, improve softness and moistness in their bakery applications.
Bakery enzymes for the finest bake
Whether it is frozen dough or freshly baked ready-to-eats, the advantages for manufacturers is obvious – consistent quality with excellent bite, crumb and texture. Based on proprietary G4 amylase technology, the unique POWERFresh® and POWERSoft® enzymes with anti-staling properties are proven to improve and maintain bakery freshness throughout shelf-life with better cost-in-use advantage.
The POWERFresh® range maintains softness and delivers extra resilience in breads. POWERFresh® 3150 is a customized blend suitable for soft rolls, while POWERFresh® 4150 is specially tailored for sandwich breads. In sweet baked goods, POWERSoft® 7033 promises a luxurious eating sensation and delivers superior moistness and softness in pound and sponge cakes.
“The Asia food landscape is changing, consumers with improving spending power are constantly pressuring manufacturers to improve and expect the highest product quality. Foods and beverages not only need to look good, they must also taste good.” says Lee Lai See, regional business director, Food Enzymes, ASPAC.
“The performance results of these new solutions are promising and will help manufacturers develop fresh and differentiated products to address the demands for premium quality bake in Japan.” she adds.
The new range of bakery solutions will be introduced at the Japan Institute of Bakery technical seminar on June 27 in Tokyo. Dr. Karsten M. Kragh, senior staff scientist who has led in the development of G4-amylase will share the story behind this successful advancement.
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