The new POWERBAKE® product range is a unique emulsification solution that allows improver houses and bakeries to meet consumer demand for clean label breads and buns.

DuPont Nutrition & Biosciences (DuPont) today announced the launch of its DuPont™ POWERBake® 6000 and 7000 enzyme series especially developed for European recipes. The enzymes offer improver houses and bakeries a unique emulsification solution that preserves the taste and quality of white breads and buns while meeting customer demands for increasingly clean labels.

Like many consumer-facing industries, the baking sector faces the challenge of a customer demand for clean label products, all while increasing productivity, flexibility and time to market. The POWERBake® 6000 and 7000 series will help DuPont’s customers – improver houses and bakeries in Europe – capture market share in a growing segment by addressing this demand. The solution is complementary to the broader range of DuPont™ Danisco® ingredients for the baking industry, including traditional emulsification technologies.

The new POWERBake® series were specifically formulated to help create an optimized, cleaner label product while maintaining quality. The enzymes show an improvement on volume (by 5 to 15 percent) and initial softness (by 10 to 25 percent), with zero compromise on crumb structure or shock tolerance when compared with traditional emulsification solutions or existing clean label options on the market.

Meanwhile, the POWERBake® 7000 series is the new DuPont oxidative module developed to ensure the best possible performance in white bread and buns.