Enzyme saves your dough from stickiness
By Food in Canada magazine staffBusiness Operations Facilities Maintenance
When working with whole-wheat dough, DuPont Danisco’s POWERBake 9500 offers industrial bakers improved bread crumb softness and better bread shape
Paris, France – DuPont Danisco says it has an antidote to excessively sticky wheat-mix dough and limited proofing stability.
The product is POWERBake 9500, which can help industrial bakers to a smoother process.
The companies say POWERBake 9500 works because of its mix of a special cellulase blend and hexose oxidase.
The cellulase modifies the water absorption properties of rye and whole-wheat flour, making dough less likely to clog up the line and stop production.
And the hexose oxidase makes the dough more tolerant of variations in proofing time. So if a breakdown should occur, bakers have more time for repairs, with less risk of wasting an entire batch due to the collapse of an over-proofed dough.
The combined action of the enzymes in POWERBake 9500 has the additional benefit of improved crumb softness and a better bread shape.
For bakers who simply require a solution for dough stickiness reduction, DuPont offers POWERBake 9000, which contains the cellulase blend alone. This also provides a crumb-softening benefit.
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