Bakery enzymes

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

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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.

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.

 
 
 

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