Improver houses, oils and fats manufacturers and bakeries in Japan are always looking to offer novel eating experiences to customers, while improving productivity and reducing product returns. To help them meet these challenges, the company added new enzymes to the range of freshness solutions.
These enzymes were specifically formulated to help create cakes and sweet breads with an ultimate softness and moistness that creates the ‘melt in your mouth’ sensation that consumers want. The enzymes help provide sweet rolls, buns and cakes with a long shelf life and higher resiliency, while providing bakeries a solution that can be applied in a broad variety of recipes with its superior sugar tolerance, without influencing the overall production process. Tsukahara Kazuyuki, application specialist, DuPont Nutrition and Biosciences, said, “Consumer demand for baked goods with a delicious, sweet taste and long shelf life is growing rapidly across Japan, and we see PowerFresh Special and PowerSoftCake 8010 as an essential to helping the baking industry meet that need. No other solution on the market offers similar anti-staling capabilities to meet the demand for soft, moist, less crumbling cakes, and sweet rolls and buns while improving productivity, flexibility and shelf life
