POWERSoft® - Cake enzymes

Take cakes and other sweet bakery goods to the next level of softness and moistness with our highly specialized amylase.

Your consumers expect you to deliver cakes of the highest quality. They take freshness for granted, and they expect a luxurious eating sensation. They expect you to deliver the magic of a fresh, tasty cake. And they expect you to help combat food waste at the same time.

POWERSoft® Cake enzymes can help you do just that.

Key benefits

  • Superior moistness
  • Delayed staling
  • Softening
  • Add extra body to the texture of the cake
  • Less crumbly cake
Product Benefit Application
POWERSoft® Cake 8005 For low/no fat Sponge cakes
POWERSoft® Cake 8010 For high fat cakes Muffins and pound cakes
POWERSoft® Cake 7010
POWERSoft® 7001
POWERSoft® 7002
For high fat cakes Cakes and sweet goods in countries awaiting approval of the POWERSoft® Cake 8000 series.

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

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