DuPont launches emulsifiers to help bakers take clean label and sustainability to next level
The Powerbake 6000 and 7000 enzyme series – especially developed for European recipes – allows bakers to capitalise on the growing demand for clean labels, while increasing productivity, flexibility and time to market.
Like no other
The enzymes show an improvement on volume (between 5% and 15%) and initial softness (between 10% and 25%), with zero compromise on crumb structure or shock tolerance, compared with traditional emulsification solutions or existing clean label options on the market.
PowerBake 6000 is based on DuPont’s new lipase, specifically developed for its unique role in emulsification and, in particular, its benefits for crumb structure and dough strengthening. It enables the replacement of mono- and diglycerides while maintaining product quality.
PowerBake 7000 is a new module developed to get the best possible performance in white bread and buns. Used in combination with PowerBake 6000, it enables the replacement of mono and diglycerides + SSL or DATEM.
“Consumers are looking for bakery products with friendlier labels, driven by their increasing concerns about sustainable eating and heightened concerns of potential negative health effects,” said Maria Brandt, regional industry leader for Europe, Food Enzymes, DuPont Nutrition & Biosciences.
“With our new PowerBake series, we can provide improver houses and bakeries with the ability to meet these needs while maintaining quality in their sliced breads and buns.
“No other solution on the market offers such an effective ability to tackle the widespread demand for cleaner labels in bread.”
Next gen
Meanwhile, DuPont’s Grindsted NH 100 is a next-generation emulsifier.
The non-GMO monoglyceride – part of the DuPont Danisco range of ingredients – gives bakers an alternative to hydrated monoglycerides (hydrates), while providing the same functionality and achieving the same yield, albeit at a lower usage level. Consequently, bakers can use up to five times less Grindsted NG 100 than the hydrated equivalent.
Its primary function is starch complexing, which results in improved crumb softness in yeast-raised baked goods.
It also rises head and shoulders above hydrates, which, as a liquid paste, is far heavier than powder. This impacts transportation, storage and handling costs. No water is shipped with Grinsted NG 100, which not only reduces costs, but lalso the product’s carbon footprint by up to 75%.
Hydrates are also sticky, difficult to remove completely from packaging, and often a slipping hazard on production floors. As a free-flowing powder, Grinsted NG 100 eliminates these production and safety issues.
“During field trials with NG 100, we found it performed on par or better than hydrates and the standard commercial powdered monoglyceride product,” said Flossie Ronnau, regional product manager, Emulsifiers-Bakery.
“Resilience, crumb strength and volume of pan breads were equalled in the trial. Using our new monoglyceride powder instead of hydrated pastes, baking manufacturers can achieve similar product yields, using a smaller ingredient amount.
“It not only addresses production issues, but it also has a sustainability component, which is equally important today.”
