Bakery enzymes

Try DuPont™ Danisco® bakery enzymes, and put yourself on track for higher profits. 

Gain more control over the bakery process – and obtain better bread product even with poor grain quality.

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  • MAX-LIFE™

MAX-LIFE™ can help you improve the eating quality of all kinds of baked goods including bread, buns, rolls and sweet goods. Comprising maltogenic alpha-amylase and other enzyme activities, our products successfully modify the starch in flour, slowing the staling process behind the usual rapid decline in sensory appeal.

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  • POWERBake®

DuPont™ Danisco® food enzymes help deliver better and more consistent performance to meet challenges faced by bakers every day.

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  • POWERFlex®

POWERFlex® keeps tortillas fresh and foldable and eliminates dry edges. Based on G4 technology.

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  • POWERFresh®

Our unique G+ and G4 anti-staling enzymes modify the amylopectin in flour starch during baking. The result is soft, resilient and cohesive bread with a longer shelf life.

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  • POWERSoft®

Cakes and other sweet bakery goods gain a longer fresh life with our highly specialized POWERSoft® amylase.

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Key benefits

  • Uniform flour performance
  • High dough stability
  • Improved freshness
  • Excellent crumb structure, volume and visual appeal

Our POWERBake® range

Learn more about the new POWERBake® 6000 range of enzymes, our newest innovation for bakers looking for effective formulation solutions. Our industry-leading and ever growing portfolio helps deliver better and more consistent performance to meet your daily challenges.

Did you know?

Our POWERFlex® range gives tortillas the longest lasting freshness on the market – creating high quality products with optimized flexibility, no cracking during filling and a competitive edge.

 
 
 

Related Products

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Profit from the power of brewing enzymes and sharpen your competitive edge with cost-effective production, optimal raw material use and higher yield.

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Dairy enzymes give cheese products their defining texture and flavor – and provide advantages in UHT processing. Sustainable gains and cost savings possible.

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Fish processing generates valuable byproducts that are high in protein and lipids, such as viscera, skin, tails, heads and frames. By using enzymes to valorize byproducts, processors can potentially obtain additional revenue from nutritional supplements, ingredients for pet food, biodiesels, fertilizers, agricultural products, animal and fish feeds.

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Food Enzymes for optimized brewing and UHT milk production, freshness in bakery products, increasing oil extraction yields and greater flexibility in tortillas with bakery enzymes.

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Meat and culinary processing enzymes offers food processors a unique opportunity to optimize production processes and add nutritional benefits to their products.

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DuPont™, the DuPont Oval Logo, and all trademarks and service marks denoted with ™, ℠ or ® are owned by affiliates of DuPont de Nemours, Inc. unless otherwise noted.