DuPont launches PowerMill enzyme for efficient baking

By Hal Conick

- Last updated on GMT

DuPont's new enzyme may cut conditioning times by 50%.
DuPont's new enzyme may cut conditioning times by 50%.

Related tags Middle east United arab emirates

DuPont has launched a new enzyme, which the company said will help millers improve extraction rates, as well as save time and money.

The new wheat processing enzyme is called PowerMill, which DuPont said helps reduce wheat conditioning times by as much as 50% and can save as much as 10% on energy consumption.

This enzyme is part of the company’s Danisco line.

How it works

The enzymes are added to the water pipeline during the conditioning phase of processing. This can take anywhere between eight to 40 hours, depending on the wheat type and process, according to what Andy Flounders, senior application specialist at DuPont, told BakeryandSnacks.

“The enzyme enables a more smooth milling by opening up and softening the kernel faster and thereby easing the pressure on the rolls,”​ he said. “This can give more flour output increasing the extraction rate, and even a more premium flour.”

Additional benefits of the enzyme, Flounder said, include less pigmentation, better bran quality and stable flour tempering.

DuPont unveiled this new enzyme at the 26th Annual International Association of Operative Millers (IAOM) Mideast & Africa Conference & Expo in Dubai, United Arab Emirates, which took place at the end of October.

Why this enzyme is important

Consumers are willing to pay more for higher quality bread, the company said, and, said these enzymes can go a long way toward helping produce a larger quantity of high quality product.

Flounders said the quality requirements of international fast food chains and hotels are setting a new standard for the quality across bakers and millers. Even in developing markets, such as the Middle East and Africa (MEA), more people want higher quality goods.

“At DuPont, we experience that the changing market conditions in MEA have brought many new enquiries about the functional ingredient solutions we can provide,”​ Flounders said. “For example, it’s a fact that consumers today expect more or less the same quality from an international burger chain regardless of the country they’re in.”

Flounders said DuPont is always looking to leverage its enzymes in new applications and believes MEA holds great opportunities.

In the future he sees opportunity in the Indian market as well. The company is currently working on flatbreads, such as roti and naan, as well as different types of rice and cassava. This will also be useful in developed markets to address the gluten-free trend. 

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