POWERFlex® - Bakery enzymes

By reducing dough stickiness, our enzyme solution also makes your products easier to separate during production and to remove from packaging.

The anti-staling G4 amylase in POWERFlex® keeps tortillas fresh and foldable and eliminates dry edges.

Key benefits

  • Improved flexibility
  • Improved freshness
  • Reduced dough stickiness
  • Efficient production
Product Benefit Application
POWERFlex® Improved freshness and flexibility Tortillas

Application areas

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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.

 
 
 

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

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

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