Danisco PowerFresh Special with G+ technology baking enzymes

Friday, 03 September, 2010 | Supplied by: Danisco Australia Pty Ltd

Danisco has released several bakery enzyme products that are claimed to maintain the oven-fresh softness, taste and texture of bread for at least 10 days after baking.

The PowerFresh Bread and PowerFresh Special with G+ technology provide tailored solutions for specific bread applications, including regional specialities such as ovals, panettone and brioche.

Joining Danisco’s PowerFresh Bun with G4 enzyme for buns and rolls, the new enzymes complete Danisco’s targeted range for bread antistaling and freshness.

The longer, fresher shelf life means more satisfied consumers, less waste due to fewer product returns, broader distribution opportunities and an enhanced brand image.

Danisco’s G+ technology eliminates the need to compromise resilience when making bread as soft as possible.

Evaluations by an independent consumer panel show a clear preference for bread made with PowerFresh, noting only small changes in quality after four or 10 days in storage. By comparison, bread samples made with the current market-standard enzymes became hard and dry.

PowerFresh is available in powder and easy-to-dose tablet format.

Online: www.danisco.com
Phone: 02 9384 5000
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