POWERBake® - Enzyme Solutions for Cleaner Label Bread

Enzyme solutions for cleaner label baked goods

The demand for clean-label baked goods is rising. Satisfying this consumer preference while maintaining the taste, texture and appearance of baked goods and keeping their labels free of traditional dough-strengthening ingredients is challenging.

We love a challenge.

Our POWERBake® series of enzymes is the most robust alternative to existing emulsification and oxidation technologies in bread production. These enzymes improve the strength and handling of dough throughout the process, and give baked goods a fine, uniform crumb structure. All while keeping labels understandable.

Key Benefits

  • Improves dough stability, proofing and handling
  • Improves dough strengthening
  • Improves shock tolerance during processing
  • Increases volume and initial softness
  • Works with all types of bread, buns/rolls, and baguettes
  • Provides cost-effective, concentrated solutions
  • Is robust and tolerates quality fluctuations in flour

How We Help

Clean Label

POWERBake® is a label-friendly enzyme solution that can be used to replace emulsification technologies in bread baking.

Nutrition & Biosciences has spent decades at the forefront of emulsification technologies for the bread industry. We’re known for our knowledge of ingredients, comprehensive understanding of formulas, and production experience across all types of baked goods. Our expertise enables customers to formulate across the clean-label spectrum in response to consumer demand.



Approximately 30% of our food is wasted annually, generating close to 1.3 billion tons of food waste— a loss of almost US$1 trillion globally. Nutrition & Biosciences baking enzymes reduce food waste by helping to keep baked goods fresh for longer. They help ensure a reliable and robust baking process, which means that less product is discarded for being out of specification. All this conserves resources and reduces environmental emissions from decomposing food waste.

Our baking enzymes are in alignment with the objectives of the United Nations Sustainable Development Goals.


Latest Innovations

POWERBake® 6600 is our latest enzyme. It’s an alternative emulsification technology for cleaner label sliced bread, based on European formulations and recipes.

POWERBake® 6650 is a similarly robust emulsification alternative, optimized for European formulations and recipes for buns and rolls.

POWERBake 7650® is the oxidative module supporting our POWERBake® 6000 series. Used in combination with POWERBake® 6000, it enables the replacement of mono and diglycerides + SSL or DATEM, while maintaining product quality.

More from the POWERBake® Range

POWERBake® 4000 range (lipase) Improves dough stability

Increases volumes

Improving dough handling
All types of bread and buns/rolls
POWERBake® Baguette 4450

Cost effective and concentrated solution for improving baguettes

Robust and tolerance to flour quality fluctuation

POWERBake® 900 and 7000 range (bacterial xylanase) Unrivalled dough strengthening All types of bread and buns/rolls

POWERBake® 6100

POWERBake® 6200

POWERBake® 6300

Reduces dependence on chemical emulsification

Enables versatile and consistent production

Improves robustness

Enables formulations to be reproduced consistently

Improves margins and sustainability by reducing waste

Improves and/or achieves volume targets

Creates a more desirable appearance

Improves the resilience and strength of loaded buns

Buns and Rolls: white and wheat formulations

Bread: white and wheat formulations

Application Areas

Drawing on many years of experience, we tailor solutions for bakery products, creating superb fresh-keeping properties in bread and cakes and the right bite and crumb in biscuits, crackers and pastry, even at reduced fat levels.

Related Products

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.
POWERFlex® keeps tortillas fresh and foldable and eliminates dry edges. Based on G4 technology.
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.
Cakes and other sweet bakery goods gain a longer fresh life with our highly specialized POWERSoft® amylase.
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